A simple yet impressive traditional Russian dish
Flaky puff pastry with a rice, salmon, egg and dill filling- this recipe is taken from Wally’s grandmother and results in a delicious dish which is sure to impress.
Servings
4
Prep time:
20min
Cook time:
80min
Difficulty:
Medium
Pastry:
- 350g plain flour + bit extra for dusting
- 250g butter
- 200ml water
- 1tsp lemon juice
- 1/2tsp salt
Filling:
- 4 salmon fillets
- 125g butter
- 200g rice
- 4 eggs
- BOULLION?
- 1 pack of fresh dill
- salt and pepper to taste
Plus 1 egg for glazing
Whilst this recipe has a number of steps to it, and takes a fair bit of time, the end result is certainly worth the wait! The rice is flavoured with dill (a very Russian ingredient), and the eggs are kept whole which make for impressive slices when served.
We usually serve this with creme fraiche (smetana).
Step by Step Instructions
Step 1
First, remove the butter from the fridge, and leave out to ensure it is room temperature for later.
Step 2
Next, boil the eggs- for around 6-8 minutes, depending on how hard boiled you want them. Once cooked, peel carefully, keeping the eggs whole, and set aside to cool.
Step 3
The butter should be soft by now- cut it into squares (around an inch/few centimetres in size). Put the flour into a mixing bowl, make a well in the center and add the salt, the butter, and knead using the food processor. Slowly pour in the water and the lemon juice- a soft dough should form. Cover, and leave the dough to rest for 15 minutes.
Step 4
Next, you need to cook the salmon. Start with boiling water in a saucepan with a fish stock cube / bouillon. Once the water boils add the Salmon fillets to it until cook, for about 6 minutes or so. They don’t have to be fully cooked as you will cook the Koulibiak further in the oven anyway.
Step 5
Meanwhile, cook the rice. Once cooked, add into a bowl, add the butter, mix lightly until the butter has melted. Then, you need to flake the salmon fillets- do this using a wooden spoon- and then mix well.
Step 6
Chop the dill, and then add into the bowl with the rice and salmon, add salt and pepper to taste and mix everything well together.
Step 7
Preheat the oven to 200 degrees C (400 degrees F). Split the dough into two pieces, one slightly larger- once will be for the top and one for the base. Roll the smaller of the two out on a floured surface to create a rectangle. Place this on a baking sheet lined with parchment paper.
Step 8
Place half of the filling onto the pastry, keeping the edges of the pastry clear (keep around an inch/few centimetres clear). Place the eggs in a row in the center of the rectangle, and then place the remainder of the filling on top.
Step 9
Roll out the smaller piece of dough, also into a rectangle, and place on top. Seal the edges. Beat the egg in a small bowl, and brush over the pastry. Finally, make a few diagonal cuts on the top of the Koulibiac- and it is ready to bake. Bake for 40-50 minutes until the top is golden
Step 10
The dish is then ready to serve. Enjoy!
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