Classic Kulebiaka Flaky Salmon Loaf Recipe
Personally, I think that this Kulebiaka Flaky Salmon Loaf recipe is the best in the world, that is why I am excited about sharing this with you. A great Side Dish recipe is one like this. Use the freshest of Salmon available to get the most amazing Kulebiaka Flaky Salmon Loaf. Is it you or the aroma of Kulebiaka Flaky Salmon Loaf that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
SALMON FILLING
125 g butter
250 g fresh mushrooms sliced thinly
Juice of 1 lemon
Freshly ground black pepper
375 g onions, chopped
100 g long grain rice
3/4 cup chicken stock
6 sprigs fresh dill leaves
3 hard-boiled eggs
1 1/4 kg tinned red salmon
1 egg and 2 tablespoons water for glazing
1-1 1/2 cups sour cream for serving
Directions
SALMON FILLING
Melt 30 g (1 oz) butter in a frying pan, add the mushrooms and cook for 3-4 minutes until the mushrooms are soft.
Transfer to a bowl and sprinkle with the lemon juice.
In the work bowl finely chop the onions.
Melt 60 g (2 oz) butter in the frying pan and add all but 1 tablespoon of the chopped onions, cook for 3-5 minutes until the onions are soft and golden in colour.
Season and add them to the mushrooms.
Melt the rest of the butter and cook the remaining onions for 2-3 minutes, add the rice and cook for 2-3 minutes stirring constantly.
Pour in the chicken stock, bring to the boil, cover and simmer for 12 minutes or until the water is absorbed and the rice is cooked.
Add the rice and the chopped dill to the mushrooms.
In work bowl chop the hardboiled eggs, add to the rice mixture.
With a fork break up the salmon and combine with rest of the ingredients, lightly mix together.
Season.
TO ASSEMBLE Preheat the oven to 200°C (400°F).
Divide the pastry approximately into two equal parts.
On a floured surface roll out a rectangle of pastry about 3-4 mm (1/4 in) thick and 18 cm (7 in) wide by 40 cm (16 in) long.
Butter a rectangular baking tray, drape the pastry over a rolling-pin and unroll it on to the baking tray.
Place the filling along the length of the pastry leaving an edge of exposed pastry 2 1/2 cm (1 in) wide all around.
Brush the exposed edge with the egg-water mixture..
Roll out the remaining pastry into a rectangle 23 cm (9 in) wide and 45 cm (18 in) long.
Drape over the rolling pin and unroll over the filling.
Seal the edge, pressing the two sheets of pastry with the blade of a knife and turn the border of pastry to form a ridge around the filling.
With the reverse side of the knife make shallow cuts in the edge.
In the centre of the pastry cut a circular opening 2 1/2 cm (1 in) in diameter.
From the scraps of pastry make some decorative leaves, brush the pastry with the egg-water mixture and decorate the top.
Refrigerate the Kulebiaka for 30 minutes.
Bake in the middle of oven for 1 hour or until golden brown.
Serve cut into slices with some sour cream
Melt 30 g (1 oz) butter in a frying pan, add the mushrooms and cook for 3-4 minutes until the mushrooms are soft.
Transfer to a bowl and sprinkle with the lemon juice.
In the work bowl finely chop the onions.
Melt 60 g (2 oz) butter in the frying pan and add all but 1 tablespoon of the chopped onions, cook for 3-5 minutes until the onions are soft and golden in colour.
Season and add them to the mushrooms.
Melt the rest of the butter and cook the remaining onions for 2-3 minutes, add the rice and cook for 2-3 minutes stirring constantly.
Pour in the chicken stock, bring to the boil, cover and simmer for 12 minutes or until the water is absorbed and the rice is cooked.
Add the rice and the chopped dill to the mushrooms.
In work bowl chop the hardboiled eggs, add to the rice mixture.
With a fork break up the salmon and combine with rest of the ingredients, lightly mix together.
Season.
TO ASSEMBLE Preheat the oven to 200°C (400°F).
Divide the pastry approximately into two equal parts.
On a floured surface roll out a rectangle of pastry about 3-4 mm (1/4 in) thick and 18 cm (7 in) wide by 40 cm (16 in) long.
Butter a rectangular baking tray, drape the pastry over a rolling-pin and unroll it on to the baking tray.
Place the filling along the length of the pastry leaving an edge of exposed pastry 2 1/2 cm (1 in) wide all around.
Brush the exposed edge with the egg-water mixture..
Roll out the remaining pastry into a rectangle 23 cm (9 in) wide and 45 cm (18 in) long.
Drape over the rolling pin and unroll over the filling.
Seal the edge, pressing the two sheets of pastry with the blade of a knife and turn the border of pastry to form a ridge around the filling.
With the reverse side of the knife make shallow cuts in the edge.
In the centre of the pastry cut a circular opening 2 1/2 cm (1 in) in diameter.
From the scraps of pastry make some decorative leaves, brush the pastry with the egg-water mixture and decorate the top.
Refrigerate the Kulebiaka for 30 minutes.
Bake in the middle of oven for 1 hour or until golden brown.
Serve cut into slices with some sour cream
