"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kulbiaki Recipe

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This recipe for Kulbiaki, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roger Aubin
Added: Sunday, October 1, 2006


1/2 lb fresh mushrooms thinly sliced
3 tbsp fresh lemon juice
freshly grated black pepper
3 cups finely chopped onions
1/2 cup long grain white rice
1 cup chicken stock
1/3 cup fresh dill finely cut
3 hard boiled eggs chopped finely
2 1/2 lbs fresh chunk of salmon or salmon steaks
4 cups flour
1/2 lb chilled butter
6 tbsp veg. shortening chilled
1 tsp salt
10-12 tbsp ice water, if dry add more.
divide in half, dust w/flour refrigerate 3hrs in wax paper

Combine 3 qts of water, 1 cup white wine, 1 cup chopped
onions, 1/2 cup chopped celery. 1 cup chopped carrots,
10 peppercorns and 3 tsp salt, bring to a boil and lower
salmon into the pan. Reduce to low and simmer 8 -10
minutes or until firm to touch.

Transfer fish to platter and remove skin and bones and flake

Melt 2 tbsp of butter in skillet over high heat and add
mushrooms, reduce heat and cook 3-5 min. Transfer to
small bowl and toss w/ lemon juice, 1/2 tsp salt and
pepper. Melt two more tbsp of butter in same skillet & drop
in all onions but reserving 1 tbsp. Heat 3-5 min until soft
but not brown. Stir in 1 tsp salt and pepper, stir into

Rice: Melt 2 tbsp of butter, drop in remaining tbsp of onions
and cook 2-3 min, stir in rice and saute 2-3 min stirring
constantly until each grain is coated w/butter, Pour in
chicken stock, bring to boil, reduce heat, cover and
simmer 12 min. or until rice is tender. Off heat, stir in dill
with fork and add mushroom mix, rice, eggs to salmon &
toss lightly, season.

Pastry, Roll out the first half of dough to approximately
7" X 16" which you will place on a large cookie sheet,
load on the salmon mix leaving at least 1 inch of pastry
exposed at edges, will look like a large meatloaf, roll out
the second pastry to 9" X 18" , cover and braid the edges.
Cut 1" circle in top of loaf. Coat entirely with 1 egg yoke
Whisked with a few tablespoons of cream, pour 1 tbsp
of melted butter into the blow hole. Bake at 400 for one
hour. Serve with sour cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is an aristocratic dish which
is the best salmon you will ever eat. This pastry is
unbelievable and you cannot substitute a non butter pastry.
Once a year it's worth the work. Happy Holidays,
Roger and Anita




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