Koulebiaka Rice And Salmon Pie Recipes

SALMON COULIBIAC

Steps:

• First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
• Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
• Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
• To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
• Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
• To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

RUSSIAN SALMON PIE

Steps:

• Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
• Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
• Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
• Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
• Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
• Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.

NEW ENGLAND SALMON PIE

Steps:

• In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

KOULEBIAKA (RICE AND SALMON PIE)

Steps:

• Sift the flour, yeast and salt into a bowl and make a well in the center. (If using fresh yeast, mix this with a little warm milk and a pinch of sugar and set aside for 10 minutes until it becomes active and frothing).
• Scald the milk and butter, then let them cool to blood temperature. Mix the sour cream, whole eggs, egg yolks together throughly then add to the well along with the lukewarm milk.
• With a wooden spoon, gradually incorporate the liquids into the flour mixture.
• Once the mixture is combined into a ball, knead vigorously for 10 minutes until the dough is elastic.
• Put the dough into a greased bowl, cover it and set it aside to allow it to raise to double the original volume (about 1.5 hours). When it has risen, punch it down and knead it briefly.
• Divide the dough into two equal halves, wrap them, and place into the refrigerator to chill until you are ready to assemble the dish.
• In a large frying pan, cook the salmon fillet in butter for two minutes on each side. Set aside, season it and sprinkle with half of the lemon juice. Chill until ready to use.
• Cook the onions in the remaining butter until they become translucent. Add the mushrooms and a pinch of salt. Cover and cook until the juices run. Remove the lid, turn up the heat, and quickly evaporate the juices.
• Place the onion and mushrooms in to a mixing bowl along with the remaining lemon juice. Toss to coat everything then add cooked rice, raw egg, herbs, spices and seasonings, and mix together everything well in the bowl.
• On a floured board, toss out one dough half.and roll out to an oblong 1/3 inch thick, which will fit your baking sheet. Place on a baking sheet and spoon onto it the rice mixture, leaving a rim about 1 1/2 inches wide.
• Arrange the salmon on top of the rice and slices of egg on top of the salmon. Cover with the remaining rice mixture.
• Dampen the edges of the dough with water. Roll out the second piece of dough to the same size as the first and place over the filling. Press together the edges firmly. Turn them up and then press them together again using the tines of a fork.
• Make a small steam hole in the top center of the pie, and, if you have extra dough left, feel free to decorate the pie with leaves and braids.
• Brush the pie all over with the sour cream and bake in a preheated oven at 400F for 45-60 minutes, until the pastry is golden brown. Place the pie on a serving platter and pour the melted butter into the hole on top. Serve hot.

SALMON PIE WITH RICE CRUST

Steps:

• Preheat oven to 425. In medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. Spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. Bake until lightly browned - 15 - 20 minutes. Remove from oven; set aside.
• Reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). Stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. Transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
• In a small bowl, whisk together the milk and remaining eggs. Add to the salmon mixture, stir thoroughly. Pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). Remove from oven, let stand 5-10 minutes before serving.

SALMON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
• In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
• Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
• Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.

SALMON KULEBYAKA

Steps:

• Preheat oven to 350 degrees F. Melt butter over low heat and saute onion until translucent. Mix in rice, mushrooms, dill, and lemon juice and let cool.
• Lay out puff pastry, place rice mixture over half of pastry and place salmon on top. Season with salt and pepper, and cover with eggs. Fold over pastry and seal with beaten egg.
• Crimp the edges of the kulebyaka. Brush with egg and poke a couple of holes in the pastry to let out steam. Bake for about 30 minutes until pastry is golden brown. Let cool and serve.