Sunday Supper: Kulebyaka Recipe

Name: Sunday Supper: Kulebyaka Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 onion, finely chopped; 4 sprigs of thyme; 8 ounces button mushrooms, sliced; 1 small bunch of dill; 6 peppercorns; 1 clove garlic, thinly sliced; 2 pounds salmon fillets (divided into 4 pieces); 4 eggs, hard-boiled; 1/2 cup long grain rice, cooked; 2 pounds puff pastry (thawed overnight if frozen); Kosher salt and cracked black pepper

Servings: persons

olive oil
1 onion, finely chopped
4 sprigs of thyme
8 ounces button mushrooms, sliced
1 small bunch of dill
6 peppercorns
1 clove garlic, thinly sliced
2 pounds salmon fillets (divided into 4 pieces)
4 eggs, hard-boiled
1/2 cup long grain rice, cooked
2 pounds puff pastry (thawed overnight if frozen)
Kosher salt and cracked black pepper

1
Heat olive oil in small saucepan; add chopped onion, 4 springs of thyme and cook until onion is soft and slightly brown. Add sliced mushrooms and cook until soft and dry. Remove from heat and reserve.
2
In a skillet large enough to hold salmon fillets, place small bunch of dill, peppercorns and garlic; cover with cold water and bring to a simmer. Add salmon fillets one by one and cook until just firm (about 1 minute) then flip and cook for an additional 30 seconds. Gently remove from skillet and cool. Slice hard-boiled eggs.
3
Once all ingredients are cool, preheat oven to 375u00b0, then divide puff pastry into 4 sections (frozen puff pastry will come in sheets). In center of pastry place 1/4 of rice, followed by 1/4 of mushroom mixture, followed by one sliced hard-boiled egg, followed by one salmon fillet. Wrap puff pastry gently around salmon, seal with an egg wash, and place on prepared baking sheer. Repeat with remaining ingredients.
4
Place in oven and cook until pastry is golden brown, about 30 minutes. Serve with a crisp green salad and plenty of sparkling wine for toasting Mum.

1514

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: olive oil, 1 onion, finely chopped, 4 sprigs of thyme, 8 ounces button mushrooms, sliced, and more.

Yes, Sunday Supper: Kulebyaka Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!