Kulebyaka
Kulebyaka is an elaborate Russian pastry known for its distinct layers of fish, rice, mushrooms and hard-boiled eggs, wrapped in a golden puff pastry crust. Originating in 19th-century Russian cuisine, the dish was refined by chefs of the noble class and became one of the most striking presentations of tsarist-era cooking, prized for the symmetry of its layers when sliced. While the salmon version is the most popular today, historical recipes often used sturgeon or other freshwater fish, and some even included a thin pancake layer to separate the moist filling from the pastry. Kulebyaka remains a festive dish, often served at celebrations and special occasions, cut into thick slices and accompanied by melted butter or sour cream.
Rich filling
Salmon, rice and mushrooms layered
Puff pastry
Crisp, golden crust when baked
Festive dish
Traditionally served on special occasions
Sliced
Served in slices with melted butter
Ingredients 4 servings
- 600 g skinless salmon fillet
- 500 g puff pastry
- 200 g cooked rice
- 250 g button mushrooms, sliced
- 1 onion, finely chopped
- 4 hard-boiled eggs, sliced
- 2 tbsp chopped dill
- 1 egg, beaten, for brushing
- 60 g butter, plus more for serving
How to make it
- 1Melt the butter in a pan and sauté the onion and mushrooms until soft and the liquid has evaporated.
- 2Let the mixture cool completely before assembling.
- 3Cut the salmon into large pieces and season with salt and pepper.
- 4Roll the puff pastry into a large rectangle on baking paper.
- 5Layer rice over half the pastry, then the mushrooms, salmon, sliced hard-boiled eggs and dill in neat layers.
- 6Fold the other half of pastry over, seal the edges tightly and brush the surface with beaten egg.
- 7Bake at 190°C for 35-40 minutes until the crust turns golden and crisp, then let it rest for 10 minutes before slicing.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
