KOULEBIAKA (RICE AND SALMON PIE)
This Russian dish has many variations all around the Baltic. This recipe is the one most common to Finland. In fact, it could be considered a Finnish national dish. Serve with a green salad along with a sour cream and dill dressing.
Provided by Member 610488
Categories Savory Pies
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Sift the flour, yeast and salt into a bowl and make a well in the center. (If using fresh yeast, mix this with a little warm milk and a pinch of sugar and set aside for 10 minutes until it becomes active and frothing).
- Scald the milk and butter, then let them cool to blood temperature. Mix the sour cream, whole eggs, egg yolks together throughly then add to the well along with the lukewarm milk.
- With a wooden spoon, gradually incorporate the liquids into the flour mixture.
- Once the mixture is combined into a ball, knead vigorously for 10 minutes until the dough is elastic.
- Put the dough into a greased bowl, cover it and set it aside to allow it to raise to double the original volume (about 1.5 hours). When it has risen, punch it down and knead it briefly.
- Divide the dough into two equal halves, wrap them, and place into the refrigerator to chill until you are ready to assemble the dish.
- In a large frying pan, cook the salmon fillet in butter for two minutes on each side. Set aside, season it and sprinkle with half of the lemon juice. Chill until ready to use.
- Cook the onions in the remaining butter until they become translucent. Add the mushrooms and a pinch of salt. Cover and cook until the juices run. Remove the lid, turn up the heat, and quickly evaporate the juices.
- Place the onion and mushrooms in to a mixing bowl along with the remaining lemon juice. Toss to coat everything then add cooked rice, raw egg, herbs, spices and seasonings, and mix together everything well in the bowl.
- On a floured board, toss out one dough half.and roll out to an oblong 1/3 inch thick, which will fit your baking sheet. Place on a baking sheet and spoon onto it the rice mixture, leaving a rim about 1 1/2 inches wide.
- Arrange the salmon on top of the rice and slices of egg on top of the salmon. Cover with the remaining rice mixture.
- Dampen the edges of the dough with water. Roll out the second piece of dough to the same size as the first and place over the filling. Press together the edges firmly. Turn them up and then press them together again using the tines of a fork.
- Make a small steam hole in the top center of the pie, and, if you have extra dough left, feel free to decorate the pie with leaves and braids.
- Brush the pie all over with the sour cream and bake in a preheated oven at 400F for 45-60 minutes, until the pastry is golden brown. Place the pie on a serving platter and pour the melted butter into the hole on top. Serve hot.
Nutrition Facts : Calories 1493.9, Fat 103.5, SaturatedFat 59.1, Cholesterol 726.8, Sodium 864.6, Carbohydrate 82.3, Fiber 4.1, Sugar 5.4, Protein 59.5
SALMON PIE WITH RICE CRUST
Make and share this Salmon Pie With Rice Crust recipe from Food.com.
Provided by momjan
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. In medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. Spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. Bake until lightly browned - 15 - 20 minutes. Remove from oven; set aside.
- Reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). Stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. Transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
- In a small bowl, whisk together the milk and remaining eggs. Add to the salmon mixture, stir thoroughly. Pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). Remove from oven, let stand 5-10 minutes before serving.
Nutrition Facts : Calories 414.7, Fat 16.5, SaturatedFat 7.5, Cholesterol 286.2, Sodium 1037.1, Carbohydrate 33.5, Fiber 2.1, Sugar 4.2, Protein 32.5
RICE AND SALMON PIE
From the Australian Table magazine May 2007 edition. They state - Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. This pie is great served with light sour cream, flavoured with a little dill and a squeeze of lemon. Preparation times are estimated and cooking of rice not included, chill time included in passive time.
Provided by ImPat
Categories Rice
Time 1h5m
Yield 2 pies, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
- Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
- Line two baking trays with baking paper.
- Melt butter in frying pan on medium heat.
- Cook leek for 5 minutes, stirring until bright green and soft.
- Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
- Cut one pastry sheet in half and place on prepared trays.
- Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
- Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
- Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
- Cut three slashes into top and refrigerate for 10 minutes.
- Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
- Cut and serve.
RUSSIAN SALMON PIE
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche - all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table. Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake.
Provided by Ligaya Mishan
Categories dinner, lunch, pies and tarts, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
- Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
- Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
- Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
- Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
- Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams
RED SALMON PIE
This is a simple open pie with a rice case.It's filled with red salmon, onion and cheese. It's one of my families favourite pies. My mother had it given to her many years ago. It's gluten free as it has no flour, although be careful to check your curry and mustard powders are also gluten free if required for your diet. This pie travels well and is also a good dish for a buffet.
Provided by Jubes
Categories Long Grain Rice
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE THE RICE CASE: Cook rice and then mix all of the "Rice Case" ingredients together.
- Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
- TO MAKE THE FILLING: Drain and flake the tinned salmon- reserve the liquid from the can. I always remove and discard any dark skin and the salmon bones before flaking. the skin and bones.
- Spoon the flaked salmon over the rice shell.
- In a medium sized mixing bowl, combine the eggs, cheese, milk, salt and pepper, mustard, parsley, onion and the reserved salmon liquid. Then pour this mix over the salmon.
- Bake in a moderately slow oven 160°C for one hour or until firm. Leave to stand for 10 minutes after removing from the oven before slicing - the pie will slice better.
- Serve with a salad and Enjoy!
Nutrition Facts : Calories 288.7, Fat 11, SaturatedFat 5.5, Cholesterol 104.5, Sodium 245.5, Carbohydrate 31.6, Fiber 0.8, Sugar 0.9, Protein 14.6
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