- Yield: 6 servings
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 100
- Carbohydrate Content: 5g
- Cholesterol Content: 40mg
- Fat Content: 5g
- Fiber Content: <1g
- Protein Content: 7g
- Saturated Fat Content: 1g
- Sodium Content: 710mg
- Sugar Content: <1g
Coulibiac – Salmon and Rice Pie
A coulibiac / koulibiac (from Russian: кулебя́ка, kulebyáka) is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.
A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between.
Coulibiac is also made with simpler, vegetarian fillings like cabbage or potatoes.
This is as easy as pie. Serve it cut in slices and you can simply melt some butter with an equal quantity of lemon juice and sage leafs and serve it with that.
- puff pastry - 500g
- rice - 100g
- mushrooms - 150g (sliced)
- hot smoked salmon - 200g (flaked)
- cold smoked salmon - 100g (chopped)
- onion - 1 (diced)
- dill - a handful (chopped)
- egg - 1
- olive oil - 3 tablespoons
- sea salt - to taste
- rainbow peppercorn - to taste (freshly ground)
- Boil the rice in salted water according to package instructions. Let the rice cool down.
- Heat the olive oil in a frying pan. Add the onion and cook for 5 minutes, until soft but not coloured. Add the sliced mushrooms, then carry on cooking gently for a further 10 minutes.
- Remove from the heat, add chopped dill and season with salt and freshly ground pepper. Allow this mixture to cool.
- Combine the rice with the onion and mushroom mixture.
- Preheat the oven to 200°C.
- Roll the pastry out on a floured surface into a rectangle about 30x40cm. Put the pastry on a baking paper lined oven tray.
- First spoon half the rice mixture along the centre. Next, spoon the salmon on top of the rice. Then lightly mould the rest of the rice mixture on top of the salmon. Building it up as high as possible and pressing and moulding it with your hands (a loaf shape).
- Make diagonal cuts in the pastry on each side of the rice filling and fold them alternately over the filling to create a plaited effect. Trim off any excess pastry.
- Brush with beaten egg. Bake for 25 minutes, until it is golden brown.
- Remove it from the oven and leave it to rest for about 10 minutes before cutting into slices and serving with the butter sauce or with the horseradish cream.