This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
375 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 : £7.05
- Per person : £1.20
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: Pistachio and spinach pesto, Chilli chicken and spinach gratin, Tex-Mex chicken burger, Late Winter Soup with Fresh Spinach, Creamy spinach à la Lombarde, ... See them all 10
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Thin spinach and potato tart, Vol-au-vent cases, Crusty pistachio, almond and apricot flan, Mushroom tart, ... See them all 72
Fresh salmon
Like these other recipes: Summer Salmon Blanquette, Salmon "en papillote" with small vegetables, Salmon chard rolls, Salmon and leek fondue tart, Salmon and Spinach Gratin, ... See them all 11
Button or field mushrooms
Like these other recipes: African style chicken, Lille style chicken, Sausage mushroom and cheese crumble, Veal Marengo, Tahitian salad, ... See them all 14
Other recipes you may also like
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...January 23th 2011186 K4.7 1 hour 40 min.
Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.August 23th 2015125 K4.4 1 hour 45 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...December 30th 2019132 K4.5 15 min.
Roscoff salad
This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.December 30th 201952 K 2 35 min.
Zucchini and potato scarpaccia
Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.October 16th 202420 K5 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.