Name: Russian Kulebyaka with Salmon, Rice and Egg
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 portions
Ingredients: 1 package puff pastry; 500 g salmon; 150 g long-grain rice; 3 pcs eggs; 1 pc onion; 30 g butter; 1 handful dill; 1 handful parsley; 1 teaspoon salt; 1 pinch ground pepper

Ingredients

6portions

Pastry

1 packagepuff pastry

Filling

500 gsalmon

150 glong-grain rice

3 pcseggs

1 pconion

30 gbutter

1 handfuldill

1 handfulparsley

1 teaspoonsalt

1 pinchground pepper

Step by step process

Preparing the filling

1
Cook the rice for the kulebyaka until tender in salted water according to the package instructions, then drain and let cool.
2
Peel and finely chop the onion. Melt the butter in a pan and sauté the onion until golden, about 5 minutes.
3
Remove any bones from the salmon fillets, cut into chunks about 2 cm and season with salt.
4
Hard-boil two eggs (10 minutes), peel and roughly chop. Beat the third egg in a bowl, it will be used as an egg wash.
5
In a bowl, combine the cooked rice, sautéed onion, salmon pieces, chopped egg, dill and parsley. Season with salt and pepper.

Assembling and baking the kulebyaka

6
Preheat the oven to 200 °C. Line a baking sheet with parchment paper.
7
Divide the puff pastry into two equal pieces. Roll out one sheet onto the baking sheet and transfer to the parchment paper.
8
Spread the filling evenly over the bottom pastry sheet, leaving a 2-3 cm border free.
9
Cover with the second sheet of pastry. Press the edges firmly together and fold to seal so the filling doesn't leak. Brush the surface of the kulebyaka with the beaten egg.
10
Pierce the surface in several places with a knife or fork to allow steam to escape. Decorate with leftover pastry pieces if desired.
11
Bake in the preheated oven for 35-40 minutes until the kulebyaka is golden brown. Let rest for 10 minutes before slicing.