Salmon Kulebyaka
"A Russian festive dish in which a layer of moist salmon and eggs sits on a bed of butter-dill flavored rice, all encased in crisp puff pastry. Serve with a watercress salad"
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1 cup cooked long-grain rice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- salt and pepper
- 1 lb puff pastry, defrosted
- 1 lb salmon fillet, skinned and cut into 2 inch pieces
- 3 hard-boiled eggs, chopped
directions
- Preheat the oven to 400 degrees Fahrenheit.
- Melt butter in a pan, add the finely chopped onion and cook gently for 10 minutes or until soft.
- Stir in the cooked rice, dill, lemon juice, salt and pepper.
- Roll out the puff pastry on a lightly floured surface to a 12 inch square.
- Spoon the rice mixture over half the pastry leaving a 1/2 inch border around the edges.
- Arrange the salmon on top; scatter the egg between.
- Brush the pastry edges with egg; fold it over the filling to make a rectangle, pressing the edges together firmly to seal.
- Carefully lift the pastry onto a lightly oiled baking sheet.
- Glaze with a beaten egg; pierce the pastry a few times with a skewer to make holes for steam to escape.
- Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes.
- Leave to cool on the baking sheet, before cutting into slices.
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RECIPE SUBMITTED BY
I am a clothing designer that loves to cook. I run a business and a home and have little time to enjoy cooking so I do a lot of bulk cooking and take full advantage of my freezer when I do.
