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Koulibiac
This famous Russian salmon dish is ideal for a rather grand picnic - or as the main dish for a summer dinner party.
What you need
- For the filling
- 350 g frozen puff pastry, thawed
- 50 g butter
- 1 small onion, peeled and chopped finely
- 175 g button mushrooms, wiped and sliced
- 100 g cooked arborio rice
- seasoning
- 3 medium hard-boiled eggs, shelled and chopped
- 450 g cooked salmon, flaked and boned
- 6 tsp soured cream
- 2 tsp chopped fresh dill
- To glaze
- 1 medium egg, beaten
Method
Divide pastry into two halves. Roll out one half on a lightly floured surface, to make a 23 cm square. Place on a baking tray and chill while making the filling.
Heat butter and fry onion for 3 min. Add mushrooms and continue cooking for 5 min, stirring frequently. Stir in cooked rice. Season to taste. Leave to cool. Add the chopped eggs.
In a bowl, mix together the salmon, soured cream and dill. Season lightly. Spoon rice mixture over the pastry and top with the salmon.
Roll out the second half of the pastry to a square large enough to cover the filling. Moisten the edges with a little water and seal. Cut away any surplus pastry and flute the edges of the square.
Make 3 slits in the centre of the pastry. Use any trimmings left over to make a tassel, or rose shape, and pastry leaves to garnish. Arrange on top of the pastry lid, moistening the bases with a little water to secure them on to the pie. Brush with the egg. Chill for 20 min before cooking, as this helps the pastry to keep a good shape.
Preheat oven to 220°C.
Bake pie for 45 min, lowering the heat slightly towards the end of the cooking time if the pastry is becoming too brown.
To serve hot, pour a little melted butter into the slits in the pastry before slicing.
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Preparation 30 minutes Cook 55 minutes Total 1 hour, 25 minutes -
Energy 703 kcal/serving Fat 16.4 g/serving Carbohydrates 274.50 g/serving Glycaemic Index 58 Glycaemic Load 26.86 
Serving suggestion
Cook's tip
If serving cold, blend equal amounts of mayonnaise and soured cream, flavour with chopped dill and lemon juice and serve with slices of the pie.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2943 | 1069 | 10475 | 8350 |
| Energy (kcal) | 703 | 255 | 2500 | 2000 |
| Protein (g) | 27.7 | 10.1 | ||
| Carbohydrate (g) | 45.8 | 16.6 | 345 | 275 |
| Fat (g) | 45.2 | 16.4 | 95 | 70 |
| Fat (saturated) (g) | 13.9 | 5.05 | ||
| Fibre (g) | 2.00 | 0.73 | ||
| Sodium (mg) | 324 | 117 | ||
| Salt (equivalent) (g) | 0.81 | 0.29 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 139 | 50.6 | 800 |
| Vitamin B-12 (µg) | 2.71 | 0.98 | 1 |
| Vitamin B-6 (mg) | 0.67 | 0.24 | 2 |
| Vitamin C (mg) | 4.77 | 1.73 | 60 |
| Vitamin D (µg) | 56.1 | 20.4 | 266 |
| Vitamin E (mg) | 3.89 | 1.41 | 10 |
| Zinc (mg) | 1.45 | 0.53 | 15 |
| Calcium (mg) | 42.1 | 15.3 | 800 |
| Folate (mcg) | 142 | 51.9 | 200 |
| Iron (mg) | 3.47 | 1.26 | 14 |
| Magnesium (mg) | 45.8 | 16.7 | 300 |
| Niacin (mg) | 11.0 | 4.01 | 18 |
| Pantothenic acid (mg) | 2.22 | 0.81 | 6 |
| Riboflavin (mg) | 0.58 | 0.21 | 1.6 |
| Phosphorous (mg) | 345 | 125 | 800 |
| Thiamin (mg) | 0.70 | 0.25 | 1.4 |
This recipe is:
Demi-veg
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh dill or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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