Baked Salmon Fillet Kulebyaka Recipes
A Russian festive dish in which a layer of moist salmon and eggs sits
on a bed of buttery, dill-flavored rice, all encased in crisp puff
50 g/12 oz/4 tbsp butter
1 small onion, finely chopped
175 g/6 oz/1 cup cooked long grain rice
15 ml/1 tbsp chopped fresh dill
15 ml/1 tbsp lemon juice
450 g/1 lb puff pastry, thawed if frozen
450 g/1 lb salmon fillet, skinned and cut
into 5 cm/2 in pieces
3 eggs, hard-boiled and chopped
Beaten egg, for sealing and glazing
Salt and freshly ground black pepper
watercress, to garnish
Preheat the oven to 200C/400F/Gas 6.
Melt the butter in a pan, add the onion and cook gently for 10 minutes
until soft. Stir in the cooked rice, dill, lemon juice, salt and
On a lightly floured surface, roll out
the pastry to a 30 cm/12 in square. Spoon the rice mixture over half
the pastry, leaving a 2.5 cm/1 in border.
Arrange the salmon fillet on top of the
rice mixture, then scatter the hard-boiled eggs in between. Brush the
edges of the pastry with beaten egg and fold it over the filling to
make a rectangle, pressing the edges together firmly to seal.
Lift the pastry on to an oiled baking
sheet. Glaze with beaten egg, then pierce a few times with a skewer.
Bake on the middle shelf of the oven for
40 minutes, covering with foil after 30 minutes. Leave to cool on the
baking sheet, before cutting into slices. Serve this baked salmon
fillet Kulebyaka recipes and garnished with watercress.