Kulebyaka with salmon
8 servings
90 minutes
Kulebyaka with salmon is a true embodiment of Russian culinary tradition, rooted in ancient pies that Russian cuisine is famous for. Unlike regular pies, kulebyaka has a layered structure with a rich filling. The tender yeast dough, airy and golden-brown, envelops the juicy salmon, giving it a special aroma. The light sweetness of the onion, fried to a golden color, subtly enhances the flavor of the fish. This dish not only satisfies hunger but also provides a sense of coziness and warmth. Kulebyaka is perfect for festive gatherings and family dinners when you crave something traditional yet with an exquisite touch. It is best served hot, lightly brushed with butter to reveal all its flavor nuances.
1
In a glass of warm boiled water, add yeast and sugar, and let it sit for 10 minutes until frothy. Then add salt, vegetable oil, and sifted flour to the water, kneading a soft dough. Cover the dough with a damp warm towel and let it rise in a warm place for half an hour.
- Water: 1 glass
- Sugar: 1 tablespoon
- Dry yeast: 10 g
- Salt: 2 teaspoons
- Wheat flour: 400 g
- Vegetable oil: 3 tablespoons
2
Meanwhile, we cut the fish and fry the onion.
- Salmon: 400 g
- Onion: 2 heads
3
Divide the dough into about 10 equal pieces, make small flatbreads by hand, add pieces of fish, a spoonful of onion rings on top, and form kulebyaka.
4
Place the products on a baking sheet, let them rise, and turn on the oven to preheat to 190 degrees.
5
When the oven is heated and the kulebyaka has risen, send them to bake for 15-20 minutes. Brush the finished hot kulebyaka with butter.
- Vegetable oil: 3 tablespoons