📝 About This Recipe
The Kulebyaka is the undisputed king of Russian savory pastries, famously praised by Chekhov and served at the Tsar’s table. This architectural marvel features succulent salmon, earthy mushrooms, and fluffy rice, all separated by delicate 'blini' crepes to ensure each layer retains its distinct texture. Encased in a rich, golden brioche-style crust, it is a celebratory centerpiece that embodies the soul of Russian hospitality.
🥗 Ingredients
The Yeast Dough (Crust)
- 4 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (softened)
- 1 cup Warm milk (around 110°F)
- 2 1/4 teaspoons Active dry yeast (one packet)
- 1 tablespoon Sugar
- 2 Egg (large, at room temperature)
The Blini (Separation Layers)
- 1 cup Milk
- 1 Egg
- 1/2 cup Flour
- 1 pinch Salt
The Filling Layers
- 1.5 lbs Salmon fillet (skinless, cut into 1-inch pieces)
- 1 cup Long-grain rice (cooked and cooled)
- 10 oz Cremini mushrooms (finely chopped)
- 1 large Yellow onion (finely diced)
- 3 Hard-boiled eggs (chopped)
- 1/2 cup Fresh dill (finely chopped)
- 3 tablespoons Butter (for sautéing)
- 1 tablespoon Lemon juice
The Egg Wash
- 1 Egg yolk
- 1 tablespoon Heavy cream
👨🍳 Instructions
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1
Prepare the dough: In a large bowl, dissolve yeast and sugar in warm milk. Let it sit for 10 minutes until frothy. Add eggs, softened butter, and flour. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
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2
While the dough rises, make the blini: Whisk milk, egg, flour, and salt into a thin batter. Cook 4-6 thin crepes in a buttered skillet until just set. Set aside to cool.
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3
Prepare the mushroom layer: Sauté the chopped onions and mushrooms in 2 tablespoons of butter until all moisture has evaporated and they are golden brown. Season with salt and pepper.
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4
Prepare the rice and egg layer: Mix the cooked rice with the chopped hard-boiled eggs and 1/4 cup of fresh dill. Season to taste.
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5
Prepare the fish: Season the salmon pieces with salt, pepper, lemon juice, and the remaining dill. Keep cold until assembly.
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6
Assemble the base: Punch down the risen dough. Roll out 2/3 of the dough into a large rectangle (about 12x16 inches) on a piece of parchment paper.
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7
Layering: Place 2 blini in the center of the dough. Spread the rice and egg mixture on top, leaving a 2-inch border of dough. Top with another blini.
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8
Layering continued: Add the mushroom mixture over the blini, then another blini, and finally the salmon pieces. The blini act as barriers to prevent the juices from making the crust soggy.
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9
Closing the pie: Roll out the remaining 1/3 of the dough. Place it over the salmon. Pinch the bottom and top dough edges together firmly, crimping them to create a tight seal. Trim any excess dough.
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10
Decorate: Use dough scraps to cut out decorative leaves or braids and stick them to the top using a little water. Poke 3 small holes in the top to allow steam to escape.
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11
Final Proof: Let the assembled pie rest for 20 minutes while preheating your oven to 375°F (190°C).
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12
Bake: Brush the entire pie with the egg wash (yolk mixed with cream). Bake for 45-55 minutes until the crust is a deep, majestic golden brown.
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13
Rest: Allow the Kulebyaka to rest for at least 15 minutes before slicing. This is crucial for the juices to set so the layers stay intact.
💡 Chef's Tips
Ensure the mushroom filling is very dry; any excess moisture will result in a soggy bottom crust. If you don't want to make blini from scratch, very thin store-bought crepes can be used as a substitute. Always use high-quality butter for the dough, as it provides the characteristic 'Imperial' richness. To check if the salmon is cooked, use an instant-read thermometer through the steam holes; it should register 145°F. Don't skip the resting time; slicing into a hot Kulebyaka will cause the layers to collapse.
🍽️ Serving Suggestions
Serve with a side of melted butter or a classic 'Smetana' (sour cream) mixed with fresh dill. A clear fish bouillon or 'Ukha' is the traditional soup accompaniment for this dish. Pair with a chilled glass of dry white wine, such as a Chablis or a crisp Riesling. A side of pickled cucumbers or a light radish salad provides a nice acidic contrast to the rich pastry. For a truly festive touch, serve with a small dollop of red caviar on each slice.