Golden Kulebyaka Salmon Pie with Rice and Dill

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 45 minutes (active)
• Cook Time: 50 minutes
• Total Time: 3 hours 30 minutes (includes rising, proofing, and cooling)

Quick Ingredients

• All-purpose flour 3 1/4 cups (390 g)
• Active dry yeast 2 1/4 tsp (7 g)
• Warm whole milk 1 cup (240 ml), 105–110°F/40–43°C
• Granulated sugar 1 tbsp (12 g)
• Fine salt 1 tsp
• Eggs 6 large (1 for dough, 4 for filling, 1 for egg wash)
• Unsalted butter 7 tbsp (100 g), divided
• Skinless salmon fillet 1 1/2 lb (680 g)
• Lemon (zest 1 tsp + juice 1 tbsp)
• Cooked long-grain rice 2 cups (from 3/4 cup/135 g uncooked)
• Cremini mushrooms 12 oz (340 g), sliced
• Yellow onion 1 medium, diced
• Garlic 2 cloves, minced
• Fresh dill 1/3 cup (loosely packed), chopped
• Olive oil 1 tbsp
• Sour cream 2 tbsp (plus more to serve)
• Salt and black pepper

Do This

• 1. Make dough: mix warm milk, yeast, sugar; add egg, melted butter, flour, and salt. Knead 8–10 min. Rise 60–75 min.
• 2. Cook rice; fluff with 1 tbsp butter and a pinch of salt.
• 3. Sauté onion, mushrooms, and garlic in butter/oil until golden; season.
• 4. Hard-boil 4 eggs (10 min), cool, chop; mix with 2 tbsp sour cream, dill, salt, pepper.
• 5. Season salmon with lemon zest/juice, salt, pepper; rest 10–15 min.
• 6. Roll dough to a rectangle; layer rice, mushrooms, chopped egg-dill, then salmon. Fold, seal, decorate, egg-wash. Proof 20–25 min.
• 7. Bake at 375°F/190°C for 45–50 min to deep golden. Rest 15 min; slice. Serve with lemon wedges and sour cream.

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Why You’ll Love This Recipe

• A showstopper centerpiece with flaky, golden crust and distinct, beautiful layers.
• Balanced flavors: buttery dough, tender salmon, herby dill, savory mushrooms, and fluffy rice.
• Make-ahead friendly: prepare components in advance for relaxed assembly.
• Elegant yet comforting; perfect for holidays or an impressive weekend bake.

Grocery List

• Produce: 1 lemon, 1 bunch fresh dill, 1 medium yellow onion, 2 garlic cloves, 12 oz cremini mushrooms
• Dairy: Whole milk, unsalted butter, sour cream, 6 large eggs
• Pantry: All-purpose flour, active dry yeast, granulated sugar, olive oil, long-grain white rice, salt, black pepper

Full Ingredients

Yeasted Dough

• All-purpose flour 3 1/4 cups (390 g), plus extra for dusting
• Active dry yeast 2 1/4 tsp (7 g)
• Warm whole milk 1 cup (240 ml), 105–110°F/40–43°C
• Granulated sugar 1 tbsp (12 g)
• Fine salt 1 tsp
• Large egg 1
• Unsalted butter 6 tbsp (85 g), melted and cooled

Salmon

• Skinless salmon fillet 1 1/2 lb (680 g), pin bones removed
• Lemon zest 1 tsp
• Lemon juice 1 tbsp
• Kosher salt 1 tsp
• Freshly ground black pepper 1/2 tsp

Rice Layer

• Long-grain white rice 3/4 cup (135 g)
• Water or low-sodium broth 1 1/2 cups (360 ml)
• Unsalted butter 1 tbsp (14 g)
• Fine salt 1/4 tsp

Mushroom Layer

• Olive oil 1 tbsp
• Unsalted butter 2 tbsp (28 g)
• Yellow onion 1 medium (about 150 g), finely diced
• Cremini mushrooms 12 oz (340 g), thinly sliced
• Garlic 2 cloves, minced
• Kosher salt 1/2 tsp, plus more to taste
• Black pepper 1/4 tsp

Egg–Dill Layer

• Large eggs 4
• Sour cream 2 tbsp
• Fresh dill 1/4 cup, finely chopped
• Fine salt 1/4 tsp
• Black pepper 1/8 tsp

To Assemble & Finish

• Large egg 1, beaten with 1 tbsp milk (egg wash)
• Extra dill fronds for garnish (optional)
• Parchment paper for baking

For Serving

• Lemon wedges
• Sour cream 1/2–1 cup (120–240 ml)

Step-by-Step Instructions

Step 1: Make the tender yeasted dough

In a large bowl, whisk warm milk, yeast, and sugar. Let sit until foamy, 5–10 minutes. Whisk in the egg and melted, cooled butter. Add flour and salt; mix with a spoon until shaggy, then knead on a lightly floured surface until smooth and elastic, 8–10 minutes (or 6 minutes in a stand mixer on medium). Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.

Step 2: Cook the rice

While the dough rises, rinse rice until water runs clear. Combine rice and water/broth in a small pot; bring to a boil, cover, and reduce to low. Cook 15 minutes, then rest off heat 5 minutes. Fluff with 1 tbsp butter and 1/4 tsp salt; cool to room temperature so it doesn’t melt the dough.

Step 3: Sauté mushrooms and onions

Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Add onion and cook until translucent, 3–4 minutes. Add mushrooms and 1/2 tsp salt; cook, stirring occasionally, until deeply browned and most moisture evaporates, 8–10 minutes. Stir in garlic; cook 30 seconds. Season with pepper and adjust salt. Cool completely.

Step 4: Make the egg–dill mixture

Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes. Drain and cool under cold water; peel and chop. Combine chopped eggs with sour cream, dill, 1/4 tsp salt, and a pinch of pepper. Set aside.

Step 5: Season the salmon

Pat salmon dry. Rub with lemon zest and juice, 1 tsp kosher salt, and 1/2 tsp pepper. Let sit 10–15 minutes while you prepare for assembly. This gentle seasoning perfumes the fish without “cooking” it like a heavy marinade would.

Step 6: Roll the dough and build distinct layers

Line a baking sheet with parchment. Punch down the risen dough and roll into a 12 x 16 inch (30 x 40 cm) rectangle. Transfer to the sheet. Leaving a 1 1/2 inch (4 cm) border, spread the rice in an even layer down the center third (the long way). Top with the mushroom mixture, then the egg–dill mixture, gently pressing each layer level. Place seasoned salmon on top (trim to fit if needed; tuck trimmings in a single layer). With a sharp knife, make 1-inch-wide strips in the dough along both sides of the filling. Fold ends up over the filling, then crisscross the strips over the top to seal. Pinch seams. Use scraps to braid a decorative strip if you like.

Step 7: Proof, glaze, and bake

Brush with egg wash, cut 3 small steam vents on top, and let proof until slightly puffy, 20–25 minutes. Meanwhile, preheat oven to 375°F (190°C). Bake on the center rack until deeply golden and the center reaches 125–130°F (52–54°C), 45–50 minutes. If browning too fast, tent loosely with foil for the last 10–15 minutes.

Step 8: Rest and serve

Cool on the sheet 15 minutes to set the layers. Slice with a serrated knife. Serve warm with lemon wedges and a generous spoon of cool sour cream; sprinkle with fresh dill fronds.

Pro Tips

• Cool fillings completely before assembly; warm fillings can melt the dough and blur the layers.
• Keep layers compact and even. Rice on the bottom acts as a moisture barrier to keep the crust crisp.
• For an extra-crisp base, heat the baking sheet in the oven while preheating, then slide the parchment and loaf onto the hot sheet.
• Steam vents matter. Three small slashes prevent bursting and help the crust bake evenly.
• Target 125–130°F (52–54°C) in the center for succulent salmon; carryover heat will finish it as the pie rests.

Variations

• Puff pastry shortcut: Use 2 sheets (about 1 lb/450 g) all-butter puff pastry instead of the yeast dough. Assemble as directed and bake at 400°F/200°C for 35–45 minutes.
• Buckwheat twist: Swap rice for 2 cups cooked buckwheat groats for an old-school, nutty Russian flavor.
• Spinach mushroom: Add 4 oz (115 g) sautéed spinach (squeezed dry) to the mushroom layer for a greener, earthier profile.

Storage & Make-Ahead

Make components ahead: rice, mushroom mixture, and chopped egg–dill can be refrigerated up to 2 days. Dough can cold-proof overnight; bring to room temp before rolling. Assemble up to 4 hours ahead, cover, and refrigerate; proof 35–45 minutes at room temp before baking. Leftovers keep 3 days covered in the fridge; reheat at 350°F/175°C for 10–15 minutes. To freeze: wrap baked, cooled kulebyaka tightly and freeze up to 1 month; reheat from frozen at 325°F/165°C for 35–45 minutes (loosely tented) until warmed through.

Nutrition (per serving)

Approximate: 670 calories; 34 g fat; 55 g carbohydrates; 31 g protein; 980 mg sodium. Values will vary with ingredient brands and portion size.