Coulibiac of Salmon (Kulibiaka) Russia

Coulibiac of Salmon (Kulibiaka) Russia

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Servings: 10
Calories: 565


  • 1.6 lb thin supremes of salmon
  • 2 1/2 oz cooked chopped vesiga.
  • 1.4 lb puff pastry
  • 6 oz cooked rice
  • 1 lb sauted chopped mushrooms
  • 6 chopped hard-boiled eggs
  • 1 1/2 floz melted butter
  • Beurre Blanc


  • Lightly shallow fry 1.6 lb thin supremes of salmon, then add 2 1/2 oz cooked, chopped vesiga.
  • Roll 1.4 lb puff pastry into a strip 45 cm x 25 cm, spread 5 1/2 oz cooked rice down the centre then cover with alternate layers of 1 lb sauted chopped mushrooms, 6 chopped hard-boiled eggs, the fish and the vesiga.
  • Encase with the pastry, eggwash the edges and seal, allow to rest for 30 minutes and bake in the oven at 200°C for 15 minutes to colour, then reduce the temperature to 150°C and cook for a further 30 minutes.
  • While hot, pour 50 ml melted butter through a hole in the top and serve cut into 3 cm slices accompanied by Beurre Blanc as a sauce.


Vésiga is the tasteless spinal column of the sturgeon, available in dry form to be soaked before use as an essential ingredient of this dish.
Calories: 565 kcal
Carbohydrates: 35 g
Protein: 26 g
Fat: 36g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 153 mg
Sodium: 344 mg
Potassium: 602 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 283 IU
Vitamin C: 3 mg
Calcium: 34 mg
Iron: 3 mg
Ingredients Fish & Seafood, Salmon
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