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.
372 K 4.2/5 (39 reviews)
3 hours 20 min.
Average
18 people
15 IngredientsLast modified on: September 7th 2018
For 18 people, you will need:
- 1
1 lb + 5.1 oz fresh salmon - 2
3 bouquets garni - 3
9 eggs - 4
11.4 oz rice - 5
2 lb + 7.6 oz button or field mushrooms - 6
2 lb + 10.3 oz fresh spinach - 7
1 lb + 5.1 oz puff or flaky pastry (pâte feuilletée) - 8
3 chicken stock cubes - 9
a little olive oil (optional) - 10
6 knobs butter - 11
2 lemon - 12
3 shallots - 13
2.1 oz beaten egg - 14
salt - 15
pepper
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 2 lb + 10.3 oz 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 | 530 RDI=200 % | 2,370 RDI=220 % | 2,220 RDI=340 % | 5,650 RDI=280 % | 23,650 RDI: 280 % |
| 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 18 people : 24.35 €
- 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: How to prepare spinach, Mixed vegetable curry, Late Winter Soup with Fresh Spinach, Pistachio and spinach pesto, Fresh spinach with cream, ... 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: Thin cherry tomato and pesto tart, Cabbage and cheddar quiche, Tomato feuilleté with pesto, Thin endive tart, Tomato tart, ... See them all 71
Fresh salmon
Like these other recipes: Pan-fried salmon with white cabbage, Salmon marinated like herring, Seafood feuillantines, Salmon and Spinach Gratin, Summer Salmon Blanquette, ... See them all 11
Button or field mushrooms
Like these other recipes: Sautéed pork with mushrooms in a cream sauce., Very green mixed salad, Blanquette of veal, Simple mushroom salad with thyme and lemon, 3 ways, Radish and mushroom salad, ... See them all 14
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025295 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016244 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.