Kulebyaka Russian Salmon Pie

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Kulebyaka is a celebrated Russian layered pie with a tender yeast dough encasing ribbons of salmon, rice, mushrooms, hard-boiled egg, and fresh dill. The contrast of buttery pastry against flaky fish and herb-scented rice makes it a showstopper for holidays and Sunday dinners.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 4 gSugar
• 28 gProtein
• 520 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 3/4 cup warm whole milk (110°F)
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tbsp granulated sugar
• 1 tsp fine sea salt

For the salmon layer

• 1 1/2 lbs skinless salmon fillet
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the rice and egg layer

• 3/4 cup long-grain white rice
• 3 hard-boiled eggs, sliced
• 2 tbsp chopped fresh dill
• 1/4 tsp salt

For the mushroom layer

• 8 oz cremini mushrooms, finely chopped
• 1 medium yellow onion, finely diced
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh dill
• 1/4 tsp salt

For finishing

• 1 large egg, beaten with 1 tbsp milk
• 1 tbsp sesame seeds (optional)

Directions

1. Make the dough: dissolve yeast and sugar in warm milk; let stand 8 minutes until foamy. Stir in butter, eggs, and salt, then mix in flour to form a soft dough. Knead 8 minutes until smooth, place in an oiled bowl, cover, and rise 1 to 1 1/4 hours until doubled.
2. Cook the salmon: place fillet in a parchment-lined baking dish, season with lemon juice, salt, and pepper, and bake at 400°F for 12-15 minutes until just opaque. Cool, then flake into large chunks.
3. Cook the rice: rinse rice, simmer in salted water 15 minutes until tender, drain, and fluff. Stir in chopped dill and salt.
4. Sauté the mushrooms: melt butter in a skillet over medium-high heat, add onion and cook 4 minutes until soft, then add mushrooms and cook 6-8 minutes until their liquid evaporates. Season with salt and dill; cool slightly.
5. Assemble: divide dough into a two-thirds piece and a one-third piece. Roll the larger piece into a 16×12-inch rectangle on parchment and transfer to a baking sheet. Layer in the center, leaving a 2-inch border: rice first, then sliced eggs, flaked salmon, and mushrooms.
6. Fold dough up over the filling, pinching the edges to seal and tucking the seam underneath. Roll the smaller dough piece into a long thin strip and braid or twist it to decorate the top.
7. Brush the pie generously with egg wash, sprinkle with sesame seeds if using, and cut 4 steam vents in the top.
8. Bake at 375°F for 35-40 minutes until deep golden brown and the bottom sounds hollow when tapped. Rest 15 minutes before slicing into thick wedges.

Cook’s Notes

• Keep all filling components completely cool before assembling so the dough bakes through without getting soggy.
• For the most authentic flavor, use wild king or sockeye salmon and finish the fish layer with a pinch of fresh dill and lemon zest.
• Dough can be made a day ahead and refrigerated after the first rise; bring to room temperature before rolling.
• Leftover kulebyaka is excellent gently reheated in a 300°F oven for 10 minutes to re-crisp the crust.

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