Kulebyaka (Russian fish pie)

This fish pie was created in the late 1800’s in Russia. Russia has a rich culinary history and offers a wide variety of soups, dishes made from fish, cereal based products and drinks. Fish was important in pre-revolutionary cuisine, especially on Russian Orthodox fast days when meat was forbidden. This dish has the added health benefits of the salmon and mushrooms. Salmon is low in calories and saturated fat, yet high in protein and a unique type of health-promoting fat, the omega-3 essential fatty acid. Mushrooms are an excellent source of potassium (helps lower elevated blood pressure and reduces the risk of stroke) and are a rich source of riboflavin, niacin, and selenium.

Serves 6
recipe from Australian Good Taste

100g (1/2 cup) long grain rice
60ml (1/4 cup) pouring cream
40g butter
1 leek, pale section only, thinly sliced
300g Swiss brown mushrooms, trimmed and thinly sliced
2 tablespoons chopped fresh parsley
400g skinless salmon fillets
2 dried bay leaves
1 lemon, thickly sliced
2 boiled eggs, coarsely chopped
2 tablespoons fresh dill
ground white pepper
375g frozen puff pastry, thawed
1 egg, lightly whisked
sea salt flakes

Cook rice according to packet instructions. Transfer to a medium bowl and stir in the cream. Meanwhile, melt the butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally for 5 minutes or until soft. Increase heat to high. Add the mushrooms and cook, stirring occasionally, for 12 minutes or until the mushrooms are soft and any excess liquid has evaporated. Stir in the parsley and season with salt and pepper. Add to the rice mixture and stir in to combine.

Add the salmon, bay leaves and lemon to a clean frying pan. Cover with cold water and place over medium heat. Bring to a simmer and cook 10 minutes or until the salmon flakes easily when tested with a fork. Use a slotted spoon to transfer the salmon to a plate lined with paper towel and pat dry. Discard bay leaves and lemon. Transfer salmon to a bowl and gently flake. Stir in the boiled egg and dill. Season with salt and pepper. Set aside to cool.

Preheat oven to 200c. Line oven tray with non-stick baking paper. Roll out pastry to a 36cm square. Cut a 16x36cm rectangle from the square and transfer to the prepared tray. Spread half the rice mixture over the pastry, leaving a 2cm border. Place the salmon mixture on top of the rice. Top with the remaining rice mixture. Lightly brush the boarder with the whisked egg. Top with the remaining pastry. Use a fork to press the edges to seal. Brush with the remaining whisked egg. Use a sharp knife to cut a few slits in the top of the pastry. Bake 25-30 minutes or until pastry is golden. Set aside for 10 minutes to cool then cut into thick slices to serve.

The Culinary Chase’s Note: You can substitute fresh salmon for 400g canned salmon. What I like most about this dish is that it’s a meal all in one package. I know the recipe calls for skinless salmon fillets, but I found that simmering the fish with the skin on made it easier to transfer to the cutting board. Also, the salmon doesn’t need to be cooked until flaky as the cooking time in the oven will finish off the salmon. This will also mean the salmon won’t be too dry.