SALMON KULEBYAK A

In Russia, pies (pirogi) come in many shapes and sizes. Sometimes the dough is leavened, other times not, while the pie may be open or closed. Inside the pie – which could be triangular, round or square – you’ll find fillings ranging from meat and mushrooms to cabbage and cheese. One of the very finest is the kulebyaka – or coulibiac in French: a fully enclosed salmon and rice pie, which is robust, golden-brown and crusty. It can be made well in advance.

SERVES 6 50g butter

●

300g boneless, skinless

● salmon fillets

1 onion, finely chopped

● 1 tsp coriander seeds

●

● 1 tsp cumin seeds

● ½ tsp ground turmeric

● Seeds of 2 green cardamom pods

● 150g mushrooms, sliced

● Zest of 1 unwaxed lemon

● 3 tbsp flat-leaf parsley leaves

● 3 tbsp chopped dill fronds

● 100g cooked basmati rice

● 500g puff pastry

● 3 hard-boiled eggs, peeled and sliced

● 1 egg, beaten

● Sea salt and freshly ground black pepper

FOR THE SAUCE

● 75g butter

● Juice of 1 lemon

● 2 tsp chopped dill fronds

1. Melt half the butter in a frying pan over a medium heat and cook the salmon fillets for 2–3 minutes on each side. Lift out the fillets and set aside to cool. Add the remaining butter to the pan and cook the onion for 10 minutes until soft and turning golden. Stir in the spices and mushrooms and cook for 5 minutes. Remove from the heat and leave to cool before stirring through the lemon zest, herbs, salt and pepper. Add the cooked rice and mix gently.

2. For the pie, roll out the puff pastry to a 40cm square. Cut it into two pieces, one slightly wider than the other. Line a baking tray with parchment and lay the narrower strip of pastry on it. Spoon over two-thirds of the rice mixture, leaving a border. Flake over the salmon, top with the egg slices and then the remaining rice.

3. Brush a little beaten egg over the pastry border.

Drape the larger piece of pastry over the top and press the edges to seal the two sheets together, crimping with your fingers or pressing down with the tines of a fork. Score the top with the back of a knife or prick with a non bread stamp, then glaze with beaten egg. This can now be chilled until you are ready to cook.

4. Preheat the oven to 220°C/200°C fan/428°f/ gas mark 7. Bake for 25–30 minutes until golden brown. Leave to rest for 10 minutes before slicing thickly to serve.

5. For the sauce, melt the butter and add the lemon juice and dill. Bring a jug of the sauce to the table to drizzle over the kulebyaka.