Russian Salmon Kulebyaka Recipe | Coulibiac (Кулебяка)

Salmon Kulebyaka Recipe | Coulibiac (Кулебяка) FULL RECIPE HERE :
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Salmon Kulebyaka, or more commonly known as Coulibiac in the English world, is the original Russian fish pie. This layered pirog, a pie, is one of those iconic dishes that most Russian know about. In many versions of the kulebyaka, a yeast dough is used, but the puff pastry is also quite popular. Most of the time, kulebyaka is served with soup, and can be served as a main dish or as an appetizer. This recipe is amazing, the year dough, the salmon, the eggs, the caramelised mushrooms, the dill-flavored rice all encased in a crisp pastry- that simply spells delicious. This recipe is very time consuming and absolutely worth the effort. You can serve the Salmon Kulebyaka (Coulibiac) with soup, but I prefer to eat it as a meal, smothered in thick sour cream. This recipe will feed joyfully 10-12 people. Start preparing a day in advance, so that your pancakes and the filling are ready and waiting.Traditionally you use the leftover dough pieces to make a pattern of leaves, branches or flowers on top of the pie.
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Ingredients
For the dough:
350 gr of plain all purpose flour
150 ml of milk ( you can also use water)
7 gr ( 1 sachet of fast action dry yeast)
50 gr of unsalted butter
1 egg
1 tbsp of sugar
1/2 tsp of salt
For the filling:
400 gr of salmon fillet
200-250 gr of mushrooms ( any that you like)
50 gr of uncooked rice
1 large onion
2 large boiled eggs
6-8 crepes ( thin pancakes)
bunch of parsley and dill
salt and pepper per taste
oil
Egg wash ( egg + water)
For the Blini
1 cup or 250 ml of milk
2 Eggs
140 gr of flour
1 tbsp of Sugar
1/2 tsp of salt
2 tbsp of vegetable oil
Translation for Russian speaking people: Русский перевод ниже.
Кулебяка с рыбой, грибами и рисом. Кулебя́ка (Кулебяк) — один из видов закрытого пирога со сложной начинкой, традиционное русское блюдо. Подлинный русский горячий пирог кулебяка со сложной начинкой из рыбы (горбуша), грибов, риса, вареных яиц и зелени. Сложную начинку сначала заворачиваем в тонкие блины, затем в дрожжевое тесто. Процесс приготовления кулебяки долгий, но это того стоит.
Ингредиенты
Для теста:
350 гр. мука
150 мл. молоко (или вода)
50 гр. сливочное масло
1 1/2 ч.л. дрожжи (сухие, 5 гр.)
1 шт. куриное яйцо
1 ч.л. сахар
1/2 ч.л. соль
Для начинки:
400 гр. горбуша (филе)
100-200 гр. шампиньоны (или другие лесные)
50 гр. рисовая крупа
1 шт. репчатый лук (большой)
2 шт. куриное яйцо
6 шт. блины (тонкие, по желанию)
1 1/2 веточки укроп
1 1/2 веточки петрушка
1 ст.л. растительное масло
0 перец (молотый)
0 соль
Для глазури:
1/2 шт. куриное яйцо (желток)
1 ст.л. молоко
1/4 ч.л. сахар
1/4 ч.л. соль