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Fish, European

Salmon koulibiac with green salad

Salmon koulibiac is a large Russian puff pastry pie filled with rice, hard boiled eggs, mushrooms and salmon, serving 4 in 90 minutes at a medium difficulty level, for about €4.40 per person. The key to success is letting the filling cool completely before assembling, so the pastry stays crisp and rises properly in the oven.

Tonight, a Russian party dish, koulibiac, a big puff pastry filled with salmon, rice, hard boiled eggs and mushrooms, with a green salad for freshness.

Salmon koulibiac with green salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€4.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Koulibiac is the kind of dish that looks impressive the moment it hits the table, yet it stays within reach if you prep the filling ahead of time. Under the golden puff pastry, the rice soaks up the juices from the salmon and mushrooms, the hard boiled eggs add softness, and the dill brings that fresh, herby note typical of Eastern European cooking. Every slice shows off distinct layers, which makes cutting into it half the fun.

This is a Sunday or celebration dish, the kind you make when you're hosting and want to impress without tackling something overly fussy. Kids generally love the flaky pastry and tender salmon, as long as you've checked carefully for bones before cooking. A simple green salad on the side lightens the plate and balances the richness of the pastry and cream.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Eggs 4
  • Heavy cream 3 tbsp
  • Butter 30 g

Fish counter

  • Salmon fillets 600 g

Pantry

  • Riceoften in the pantry 150 g
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Button mushrooms 300 g
  • Onion 1
  • Dill 1 bunch
  • Green salad 1

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the rice, hard boil three eggs, then let everything cool. 15 min

    Rinse the rice under cold water to stop the cooking, the grains stay separate.

  2. Sauté the sliced onion and mushrooms in butter until golden, then let cool with the chopped dill. 10 min

    Cook off all the water from the mushrooms, otherwise the pastry turns soggy.

  3. Quickly sear the salted, peppered salmon fillets, then cut them into large chunks. 6 min

    The salmon will finish cooking in the oven, so don't leave it in the pan too long.

  4. Roll out one sheet of pastry, layer on the rice mixed with cream, the mushrooms, the sliced eggs and the salmon, then cover with the second sheet and seal the edges.

    Cut a small chimney in the center so steam can escape.

  5. Brush with egg yolk, bake at 200 degrees then lower to 180, let rest ten minutes and serve with the green salad. 35 min

    If the top browns too fast, cover it with foil.

Our tips to get it right

  • Season the filling a touch less than usual, the salmon and heavy cream already bring plenty of natural flavor.
  • Dry the rice and mushrooms thoroughly before assembling, any extra moisture will soften the puff pastry during baking.
  • Seal the pastry edges with a little water or egg yolk and pinch firmly, a poorly sealed koulibiac leaks filling in the oven.

The variations

  • Swap the salmon for trout or cod, the result stays just as tender with a milder flavor.
  • For a vegetarian version, double the mushrooms and add spinach instead of the fish, the texture stays satisfying.
  • To save time with kids around, use already cooked hard boiled eggs and precooked rice, you'll easily cut twenty minutes off the prep.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • A light soup starter

Storage

Koulibiac keeps for 2 days in the refrigerator in a sealed container. It freezes well once cooked and cooled, then reheats in the oven to keep the pastry crisp. Avoid the microwave, which softens the puff pastry.

Questions about this dish

Can you make koulibiac ahead of time?

Yes, you can assemble the raw koulibiac the day before and keep it covered in the refrigerator. Take it out fifteen minutes before baking so it cooks evenly.

What kind of rice works best for the filling?

A round or semi brown rice works well since it stays moist without turning sticky. Skip basmati, it tends to dry out once cooled inside the filling.

How do you keep the puff pastry from getting soggy?

Make sure the rice, mushrooms and salmon are fully cooled and well drained before filling the pastry. Excess moisture is the main reason the crust turns soft.

Can you substitute the heavy cream?

You can use a lighter cream or well drained fresh cheese like fromage frais. The filling will be slightly less rich but will still hold together well.

How long does it take to make a salmon koulibiac, a large Russian puff pastry pie with rice, hard boiled eggs and mushrooms, served with a green salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salmon koulibiac, a large Russian puff pastry pie with rice, hard boiled eggs and mushrooms, served with a green salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon koulibiac, a large Russian puff pastry pie with rice, hard boiled eggs and mushrooms, served with a green salad cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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