Authentic Russian Coulibiac: A Step-By-Step Recipe

Ingredients

  • For the Dough:
    • 2 cups of all-purpose flour
    • 1/2 teaspoon of salt
    • 1 tablespoon of sugar
    • 1 cup of unsalted butter, chilled and diced
    • 1/4 cup of cold water
  • For the Filling:
    • 1 pound of salmon fillet, skinless and boneless
    • 1 cup of cooked and flaked white fish
    • 1 medium onion, finely chopped
    • 2 hard-boiled eggs, roughly chopped
    • 1 cup of cooked white rice
    • 1/2 cup of fresh dill, finely chopped
    • 1/4 cup of lemon juice
    • 1 tablespoon of olive oil
    • Salt and pepper to taste
  • For the Egg Wash:
    • 1 egg
    • 1 tablespoon of water

Steps and instructions

  1. Start by making the dough. In a mixing bowl, combine the flour, salt, and sugar. Add the chilled butter and work it into the flour until the mixture has a crumbly texture. Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  2. While the dough is chilling, prepare the filling. Season the salmon fillet with salt, pepper, and half of the lemon juice. Set aside.
  3. In a frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Remove from heat and let it cool.
  4. In a large bowl, combine the cooked rice, flaked white fish, chopped hard-boiled eggs, dill, the remaining lemon juice, and the cooked onions. Mix well and season with salt and pepper to taste.
  5. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  6. On a floured surface, roll out the chilled dough into a rectangle about 1/8 inch thick. Place the seasoned salmon fillet in the center of the dough. Spread the rice mixture evenly over the salmon, leaving a border of dough around the edges.
  7. Roll the dough up over the filling, sealing the edges to create a parcel. Arrange the parcel seam-side down on a lined baking sheet.
  8. Prepare the egg wash by whisking together the egg and water. Brush the dough parcel with the egg wash.
  9. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown. Allow the coulibiaca to rest for 10 minutes before serving.

Tools for making

  • Mixing Bowl - A bowl used for mixing the dough and filling ingredients.
  • Frying Pan - Used for sautéing the onions.
  • Rolling Pin - Used to roll out the dough into a thin rectangle.
  • Baking Sheet - A sheet pan used for baking the coulibiaca in the oven.
  • Plastic Wrap - Used for wrapping and refrigerating the dough.
  • Knife - For finely chopping the onion and dill, and for cutting the coulibiaca into portions.
  • Whisk - Used to whisk together the egg wash.
  • Pastry Brush - For brushing the egg wash onto the dough parcel.

Recipe variations

  • Use a different crust: Instead of the traditional dough crust, try using puff pastry for a flakier texture.
  • Alternative flour: Substitute the all-purpose flour with whole wheat flour or gluten-free flour for a healthier or gluten-free version.
  • Meat-free option: Replace the salmon and white fish with a combination of sautéed vegetables like mushrooms, spinach, and bell peppers for a vegetarian or vegan version.
  • Spice it up: Add spices like paprika, cayenne pepper, or curry powder to the filling mixture for an extra kick of flavor.
  • Herb variations: Experiment with different herbs and seasonings such as parsley, basil, or cilantro to customize the flavors of your filling.
  • Seafood medley: Instead of using only salmon and white fish, mix in shrimp, crab meat, or scallops for a seafood-packed filling.
  • Unique fillings: Get creative with your fillings by adding ingredients like sautéed mushrooms, caramelized onions, sun-dried tomatoes, or grated cheese.
  • Sauce accompaniment: Serve the coulibiaca with a side sauce such as hollandaise, beurre blanc, or a tangy tartar sauce to complement the flavors.
  • Size variation: Instead of making one large coulibiaca, make individual-sized portions by dividing the dough and filling to create mini parcels.

Recipe overview

Enjoy a taste of Russia with this traditional Coulibiaca recipe! This delightful dish features a savory filling of salmon, white fish, rice, hard-boiled eggs, and dill, all enveloped in a flaky, golden pastry crust. Making the Coulibiaca involves a few steps; first, you'll create the pastry dough, then prepare the unique, layered filling, and finally, assemble and bake the dish to perfection. While it requires some effort, the result is a beautifully presented, hearty meal that's sure to impress at any dinner table. The contrasting textures of the tender fish and the crisp pastry, along with the aromatic flavors of dill and onion, make this dish truly unforgettable. Let's embark on this culinary journey!

Common questions

  1. Can I use a different type of fish for the filling?
  2. Yes, you can use different types of white fish, such as cod, haddock, or halibut, for the filling.
  3. Can I substitute the all-purpose flour with a gluten-free flour?
  4. Yes, you can use a gluten-free flour blend as a substitute for the all-purpose flour to make a gluten-free version of the dough.
  5. Can I make the dough in advance?
  6. Yes, you can make the dough in advance and refrigerate it for up to 24 hours before using it to assemble the coulibiaca.
  7. Can I freeze the coulibiaca?
  8. Yes, you can freeze the baked coulibiaca for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven before serving.
  9. Can I add other vegetables or herbs to the filling?
  10. Yes, you can customize the filling by adding vegetables like bell peppers or carrots, and herbs like parsley or chives.
  11. Can I make smaller individual coulibiacas instead of one large parcel?
  12. Yes, you can divide the dough and filling to make individual-sized coulibiacas. Adjust the baking time accordingly.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining ingredients and mixing dough.
  • Frying Pan - Used to sauté onions for the filling.
  • Baking Sheet - A flat sheet for baking the coulibiaca in the oven.
  • Plastic Wrap - Used to wrap and refrigerate the dough.
  • Rolling Pin - Used to roll out the dough into a thin sheet.
  • Whisk - Used to prepare the egg wash.
  • Knife - For chopping onions and flaking the cooked white fish.
  • Cutting Board - Provides a sturdy surface for chopping and preparing ingredients.
  • Pastry Brush - Used to brush the egg wash onto the dough parcel.

Origin stories

Steeped in Russian culinary tradition, coulibiaca, or kulebyaka, emerged as a gastronomic symbol of festive feasts. The deliciously complex creation features a delicate harmony of fish, rice, and hard-boiled eggs encased in a rich, buttery pastry. The dish, once hailed as the pinnacle of Russian cuisine, was so revered that it even features in Russian literature. Anton Chekhov, a celebrated playwright and short-story writer, mentions it in one of his works, portraying it as a pie with a secret that's only revealed when cut open. The dish traveled westward to France in the nineteenth century through the influence of French chefs working in Russia, and it was there that it was simplified and renamed coulibiaca. However, the authentic, towering Russian pie remains a testament to the lavishness of the Tsarist-era feasts and an embodiment of the rich Russian culture and culinary artistry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.