Rice and Salmon Pie

Name: Rice and Salmon Pie
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: For 4–6 people
Cuisine: Russia
Ingredients: 84 g/3 oz unsalted butter; Juice of 1 lemon; 310 g/11 oz/1⅓ cups long grain rice, brown or white; 1 raw egg, free range, beaten; 675 g/1½ lb salmon fillets without skin, in one piece or several pieces; 225 g/8 oz/2 cups onion, peeled and diced; 225 g/8 oz/2 cups wild or flat mushrooms, wiped and sliced; 225 g/8 oz/2 cups wild or flat mushrooms, wiped and sliced; 140 ml/5 fl oz/¾ cup crème fraîche or soured cream; 140 ml/5 fl oz/¾ cup crème fraîche or soured cream; 2 eggs, free range; 2 egg yolks, free range; 1 tbsp fast-action dried yeast, or 28 g/1 oz fresh yeast; 1 tsp salt; 170 g/6 oz unsalted butter; 140 ml/5 fl oz/¾ cup milk; Salt and pepper to taste; Salt and pepper to taste; 56 g/2 oz unsalted butter; 2 tbsp soured cream; 1 tbsp finely chopped fresh dill; 1 tbsp finely chopped flat-leaf parsley; 3 hard-boiled eggs, free range, sliced; ½ tsp freshly grated nutmeg, or to taste; 1 tbsp fast-action dried yeast, or 28 g/1 oz fresh yeast; 450 g/1 lb/2 cups strong unbleached flour

Koulebiaka

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This internationally renowned Russian pie has, traditionally, a wide range of fillings. Salmon with rice has proved to be the most popular, particularly in Finland, where this is a national dish. Every household has its own version. This is the personal favourite of Silvija Davidson, who gave me the recipe.

Ingredients

Europe
Russia
Fish course
Pescatarian
Eastern Europe

Ingredients

Method