Kulebyaka
A layered Russian fish pie with a real aristocratic history: in 19th-century tsarist Russia, elaborate kulebyakas with as many as a dozen distinct layers were a genuine hallmark of wealthy households, the number of layers a real marker of status, and the dish appears in Russian literature, including Chekhov's story 'The Siren.' Historic grand recipes called for vyaziga, the dried spinal cord of sturgeon, but all sturgeon species are CITES-listed and several of the ones historically used are endangered or critically endangered with documented illegal trade, so vyaziga is left out here entirely in favor of the modern, sustainable standard of salmon, rice, mushrooms, and egg. Real technique separates each filling layer with thin crepes inside the pastry, layered from driest to wettest, so the pie holds together cleanly when sliced.
⚠ Contains: Fish, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g puff pastry
- 4 thin crepes, pre-made
- 1 cup rice, cooked
- 500g salmon fillet
- 300g mushrooms, sautéed
- 1 onion, sautéed
- 3 eggs, hard-boiled and chopped
- 1 egg, beaten, for egg wash
Steps
- Roll out the puff pastry into a large rectangle.
- Lay a crepe down the center, then layer the rice, a crepe, the salmon, a crepe, the mushroom and onion, a crepe, and the chopped egg.
- Fold the pastry up and over the filling, sealing the seams well.
- Brush with egg wash and bake at 190°C/375°F for 35-45 minutes until deeply golden.
- Rest 10 minutes before slicing.