Baked Salmon Fillet Kulebyaka Recipes

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 pastry.

Serves 4


  • 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

  1. 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 pepper.

  2. 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.

  3. 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.

  4. Lift the pastry on to an oiled baking sheet. Glaze with beaten egg, then pierce a few times with a skewer.

  5. 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.

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