Salmon Kulebyaka with Rice, Mushrooms and Dill

What you need

• 500 g (4 cups) all-purpose flour, plus extra for dusting
• 2 tsp instant dry yeast
• 2 tsp sugar
• 1 tsp salt, for the dough
• 200 g (3/4 cup) sour cream, room temperature
• 3 large eggs, room temperature, for the dough
• 100 ml (scant 1/2 cup) sunflower oil
• 600 g (1 1/3 lb) skinless salmon fillet, pin bones removed
• 100 g (1/2 cup) long-grain white rice
• 400 g (14 oz) button mushrooms, sliced
• 2 onions, finely chopped
• 40 g (3 tbsp) butter
• 4 hard-boiled eggs, peeled and chopped
• 1 bunch dill, finely chopped
• 1 egg yolk, beaten with 1 tbsp milk, for glazing
• black pepper, freshly ground, to taste
• salt, for the filling

Method

Restated from the original video

1. 1

   Stir the yeast, sugar and 1 tsp salt into the flour in a large bowl.

2. 2

   Add the sour cream, eggs and oil. Mix, then knead for 8-10 min into a soft, elastic dough that is slightly firmer than pie dough.

3. 3

   Cover the bowl and leave the dough in a warm spot until doubled, about 2 hours.

4. 4

   Cook the rice in plenty of salted boiling water until just tender, 12-14 min. Drain and spread out to cool.

5. 5

   Melt half the butter in a wide frying pan over medium heat. Fry the onions until soft and golden, 8 min. Remove half to a bowl.

6. 6

   Add the remaining butter and the mushrooms to the pan. Fry over high heat until the liquid has evaporated and the mushrooms are browned, 8-10 min. Season with salt and pepper and cool.

7. 7

   Season the salmon with salt and pepper. Sear in a hot dry non-stick pan for 1 min per side, then let it cool and cut into thick slices.

8. 8

   Mix the cooled rice with the reserved onions, half the dill and a little salt.

9. 9

   Heat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.

10. 10

    Roll the dough on a floured surface into a rectangle about 35 x 30 cm (14 x 12 in), then lift it onto the baking sheet.

11. 11

    Down the middle, layer half the rice, then the mushrooms, the salmon, the chopped eggs and the remaining dill. Finish with the rest of the rice, leaving a 5 cm (2 in) border of bare dough all round.

12. 12

    Fold the long sides over the filling so they overlap and pinch the seam shut. Press the ends together and tuck them under.

13. 13

    Turn the loaf seam side down. Brush with the yolk glaze and cut 2 small steam vents in the top. Leave it to rest for 15 min.

14. 14

    Bake for 40-45 min, until deep golden and the salmon reaches 63 °C (145 °F) inside. If the top browns too fast, cover loosely with foil.

15. 15

    Rest the kulebyaka for 10 min, then slice with a serrated knife and serve warm.

Imported from yummybook.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.