Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
370 K 4.2/5 (39 reviews)
3 hours 20 min.
Average
6 people
15 IngredientsLast modified on: September 7th 2018
For 6 people, you will need:
- 1
200 g fresh salmon - 2
1 bouquet garni - 3
3 eggs - 4
100 g rice - 5
150 g button or field mushrooms - 6
400 g fresh spinach - 7
200 g puff or flaky pastry (pâte feuilletée) - 8
1 chicken stock cube - 9
a little olive oil (optional) - 10
2 knobs butter - 11
½ lemon - 12
1 shallot - 13
20 g beaten egg - 14
salt - 15
pepper - Total weight: 1,375 grams
Change measures:
Times for this recipe
Preparation: 2 hours 20 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 3 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Put salmon pieces in hot salted water with bouquet garni.
If your salmon pieces are not filleted, don't worry about skins and bones, it will be very easy to remove them when cooked.
If your salmon pieces are not filleted, don't worry about skins and bones, it will be very easy to remove them when cooked.
Stage 2 - 5 min.
Cook over a low heat until salmon flesh become opaque (4 - 5 minutes).
Drain and leave to cool a little.
Drain and leave to cool a little.
Stage 3 - 5 min.
Clean salmon pieces keeping only the flesh.
To remove the brown fat on back, use a knife.
Discard skin, fat and bones.
To remove the brown fat on back, use a knife.
Discard skin, fat and bones.
Stage 4 - 1 min.
Set aside on absorbing paper.
Stage 5 - 1 min.
Save time by cooking the eggs (hard boiled) in salmon cooking water.
Stage 6 - 10 min.
After 10 minutes boiling, remove eggs and put into cold water.
Remove eggshell, and put back into cold water.
When eggs are completely cold, cut in slices. It's a matter of taste, but you can discard the first slice, of white only.
Remove eggshell, and put back into cold water.
When eggs are completely cold, cut in slices. It's a matter of taste, but you can discard the first slice, of white only.
Stage 7 - 10 min.
Cook rice in salted water with a chicken stock cube.
When cooked, add 2 tablespoons olive oil and mix well to prevent grains sticking together.
You can also prepare pilau rice.
When cooked, add 2 tablespoons olive oil and mix well to prevent grains sticking together.
You can also prepare pilau rice.
Stage 8 - 10 min.
Break off mushroom stalks, peel the caps.
Stage 9 - 5 min.
And cut in small pieces.
Stage 10 - 1 min.
Put a knob of butter in a pan, add chopped shallot, salt and pepper.
Cook one minute and add mushrooms, mix well.
Cook one minute and add mushrooms, mix well.
Stage 11 - 4 min.
Cook 3 - 4 minutes, add ½ lemon juice, salt and pepper, then check seasoning.
Leave to cool and drain in a strainer.
Leave to cool and drain in a strainer.
Stage 12 - 1 hour 9 min.
Prepare 400 g fresh spinach.
Stage 13 - 3 min.
Stage 14 - 10 min.
After this time remove from the fridge, and put in your mould, the egg-coated side in the bottom.
It's a delicate operation because the egg is very sticky.
Press well in to be sure that puff pastry is in contact with the bottom and sides of the dish.
It's a delicate operation because the egg is very sticky.
Press well in to be sure that puff pastry is in contact with the bottom and sides of the dish.
Stage 15 - 5 min.
Start the koulibiac: put a layer of salmon in the dish.
Stage 16 - 3 min.
Cover with a layer of rice.
Stage 17 - 3 min.
A layer of mushrooms.
Stage 18 - 3 min.
A layer of sliced eggs.
Stage 19 - 2 min.
A layer of spinach.
Stage 20 - 3 min.
Another layer of salmon.
Stage 21 - 3 min.
And finally a second layer of rice.
Stage 22 - 3 min.
Fold over the puff pastry to seal the koulibiac. Remember to leave a small hole to let out steam during cooking.
Refrigerate until the oven is ready.
Refrigerate until the oven is ready.
Stage 23 - 30 min.
Preaheat your oven to 230°C or 446°F, and put koulibiak in for 20 - 30 minutes.
Watch for coloration, take it out as soon as it is golden brown.
Watch for coloration, take it out as soon as it is golden brown.
Stage 24 - 3 min.
Wait a few minutes before turning out from dish.
Stage 25 - 5 min.
Cut thick slices with a bread knife (easier).
You can serve this koulibiac in hot plates with a slightly sharp sauce like a béarnaise or with a beurre blanc.
You can serve this koulibiac in hot plates with a slightly sharp sauce like a béarnaise or with a beurre blanc.
Remarks
When you make the koulibiak layers, don't hesitate to press each down to fill the dish well.
This recipe is not really difficult, but it's a bit long due as there are many ingredients to prepare. But most of them can be prepared in advance, the day before or so.
Salmon is not the main fish, the original recipe is made with pike, so you can easily substitute another of your choice.
This recipe is not really difficult, but it's a bit long due as there are many ingredients to prepare. But most of them can be prepared in advance, the day before or so.
Salmon is not the main fish, the original recipe is made with pike, so you can easily substitute another of your choice.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 790 RDI=80 % | 740 RDI=110 % | 1,880 RDI=90 % | 7,880 RDI: 90 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=5 % | 50 RDI=8 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 30 RDI=10 % | 130 RDI=10 % | 120 RDI=20 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 6 people : 8.15 €
- Per person : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fresh spinach
Like these other recipes: Rice and fresh spinach salad, Baby spinach salad, Chilli chicken and spinach gratin, Fresh spinach with cream, Tex-Mex chicken burger, ... See them all 9
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Verbena flan, Crisp apricot and pistachio tart, Sicilian Epiphany Pie, Beef Wellington, Small cheese and bacon rolls , ... See them all 71
Fresh salmon
Like these other recipes: Pan-fried salmon with white cabbage, Salmon chard rolls, Salmon marinated like herring, Seafood feuillantines, Salmon and leek fondue tart, ... See them all 11
Button or field mushrooms
Like these other recipes: African style chicken, Pork escalope with mushrooms and sage cream, Very green mixed salad, Tahitian salad, Blanquette of veal, ... See them all 14
Other recipes you may also like
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.November 21th 2018213 K4.7 35 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019608 K 14.6 1 hour 30 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.February 21th 2011353 K4.3 25 min.
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.February 12th 2012200 K4.7 15 min.
Plum and hazelnut crumble
Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble.September 15th 202125 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.