Baking · Finnish

Koulibiaca, or Russian Salmon Pie

Name: Koulibiaca, or Russian Salmon Pie
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 1 pkt pre-rolled and folded puff pastry 500 g · frozen; 2 dl porridge rice; 1 l water; 1 tsp salt; 4 eggs; 450 g salmon fillet; 0.75 tsp salt for the fish; 1 dl finely chopped dill; 0.5 tsp salt for the rice; pinch of white pepper; pinch of black pepper; 1 egg

The succulent puff pastry pie, koulibiaca, is one of the most famous Russian pastries. It is traditionally filled with salmon, rice, and egg.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Thaw the puff pastry according to the package instructions.
2
Cook the rice in salted water for about 15 minutes. Drain the water and rinse the rice with cold water.
3
Boil the eggs until hard-boiled, about 8–10 minutes, and slice them once cooled.
4
Remove any bones from the fish and cut the fish into thin slices.
5
Season the rice with dill, salt, white pepper, and black pepper. (You can lightly beat the egg used for brushing and mix half of it into the rice.)
6
Roll out the puff pastry into a sheet measuring 30 x 40 cm. Transfer the sheet onto a baking sheet lined with baking paper. Cut thin strips from the edges of the pastry sheet to decorate the pie.
7
Spread half of the rice in a strip about 10 cm wide along the long side of the pastry. Cover the rice with the salmon slices. Sprinkle salt over the fish. Cover the salmon slices with the egg. Next comes a layer of rice, then salmon slices (with a little salt), and egg on top.
8
Fold the pastry sheet over the filling. Moisten the seams with cold water. Seal the pie tightly by pressing down with a fork. Decorate the pie and brush with egg. Prick a few air holes with a fork.
9
Bake on the lowest rack of a 225-degree oven for about 30 minutes. Serve the pie in slices, for example, with melted dill butter.