90 minutes

Norwegian Salmon Pie or “Kulibiak”

I feel the photo, but we have already eaten half !!!

I didn't like salmon at all until about a month ago I had the opportunity to go to Norway and try it on the spot! The taste was absolutely delicious, although it is true that Norwegians cook very little salmon, it is more raw and I found it soft, without fatty taste, maybe that's why I like salmon so much in tartar and of course I love smoked. At the end of so much salmon I think I ended up with Omega3 saturation, or was it already Omega4 ??? :)

Did you know that the smoked salmon we eat here smokes precisely in our country? As I have been able to hear, smoked salmon in Norway has a more potent, different flavor and apparently we don't like it so much. They also spice this fish differently, use dill and other herbs a lot!


Most of the salmon we buy in our fishmongers are from Norway, from the fjords, and almost all are from "farm" or fish farm ... but the taste is very good and increasingly similar to "wild", in fact in the Stavanger Gastronomic InstituteThey told us that they were improving the quality and taste a lot and, for example, in a blind cod tasting, the one from the wild farm was already winning. I will talk about that another day because I find it very interesting, but if you want to know more about this topic I leave you this post of "The Comidista" and the link to Norge (Norwegian Sea Products Council).

The recipe is laborious, but if you like salmon you will enjoy it. This is a Russian recipe that is used for parties, mainly Easter and Christmas. The official name is "Kulibiak“.

Norwegian Salmon Pie
Ingredients for 8 people:
For the mass:
360gr wheat flour
180gr of butter
1 teaspoon salt
90gr of cold water
1 beaten egg to paint the dough

For the filling:
25gr of extra virgin olive oil
1 liter of water
3 tablespoons salt
150gr of rice
3 eggs
250gr of shallots, peeled and whole
50gr of butter (I prefer to saute with oil)
250gr of clean and whole mushrooms
900gr of Norwegian salmon in a single steak, without skin or bones
Black pepper to taste
3 sprigs of chopped fresh dill (optional)

For the sauce:
200gr of white wine
400gr of liquid cream
1 teaspoon salt
1/4 teaspoon black pepper
4 sprigs of chopped parsley (leaves only)
4 sprigs of chopped dill
30gr of lemon juice

Baking paper
Rolling pin

For the mass:
1.- Put the flour, butter and salt in the glass and program 15 seconds in speed 6.
2.- Add the water and program 15 seconds in speed 6. Remove the dough into a bowl and cover it with transparent film. Enter in the 30 minute fridge.

For the filling:
3.- Without washing the glass, pour the oil and water with the salt. Put in a basket in position and add the rice. Place the eggs in the varoma and place this on the lid and program 17 minutes, Varoma, speed 1.
4.- Once the time is up, remove the varoma and let the eggs cool and with the help of the spatula, remove the basket with the rice and turn it over a fountain to cool down.
5.- With the empty glass (you can throw the cooking water from the rice or store it to take advantage of it), pour the shallots and chop them 3 seconds at speed 5. Lower the remains of the walls with the help of the spatula and add the butter or instead the olive oil. Saute 8 minutes, Varoma, Speed ​​bucket.

  • I made it with the butter and I think that next time I will fry it with olive, the taste I like much more.

6.- Add whole mushrooms and chop 4 seconds at speed 4. Add a pinch of salt and saute 5 minutes, Varoma temperature, left turn and spoon speed. Remove and reserve, let it cool.
7.- Peel the eggs, separate the whites from the yolks. Without washing the glass put the egg whites and chop them 1 second at speed 4, reservation. Do the same with the yolks and reserve separately.
8.- Preheat the oven to 200ºC

For the sauce:
1.- With the clean glass, put the white wine and without putting the beaker we will evaporate the alcohol during 5 minutes, Varoma and speed 1.
2.- Add the cream, salt and pepper and program 4 minutes, 100ºC and speed 3.
3.- Add the chopped parsley leaves, dill and lemon juice and mix 15 seconds at speed 5. Ready

  • You can serve the sauce with the hot pie. It is a fairly liquid sauce. I have not put dill because I do not like :)

Pie assembly
1.- Divide the dough into two parts, one will be a little larger than the other. The smallest we will use to make the base and the other for the lid and ornaments.

2.- On baking paper, stretch the dough and once you have made a rectangle of approximately 35cmX25cm, pass it to your baking sheet. Keep in mind that once you place the fish, the dough should be able to protrude from the sides to seal it.

3.-Put the rice as a base on the dough (it should be cold), leaving a few centimeters free to then close the pie as I explained before. Then add the stir-fried shallots and mushrooms, carefully place your Norwegian salmon tenderloin of 900gr!

4.- Now we add a little salt, the egg yolk and finally the egg whites.

5.- We already have the filling ready. Touch again to take baking paper and stretch the dough to put the "lid" to our pie. Normally the lid is usually prepared with the smallest piece of dough, but in this case it is the other way around, since as you can see in the photos, we will cover the fish and we will also cover the corners of the base dough! What I have done to make it easy to cover, is to stretch the dough with the rolling pin on the baking paper and transfer this directly to the pie, since it is a thin dough that is difficult to handle without breaking. This is perfect, as you would if you were using a purchased puff pastry.

6.- Cut the excesses of the dough with the help of a knife and reserve them to make the decorations of the pie. Seal the entire edge of the pie with your finger as you see in the picture. Too easy.

7.- It only remains to make the ornaments, open "two chimneys", so that the steam comes out when cooked in the oven and paint the whole pie with beaten egg.

8.- Bake at 200º for about 30 minutes. I have baked it a little more so that the more roasted exterior is left, but the fish has become too much for me, I like it less done. And this is the result:

Note: You can use purchased puff pastry if you don't want to make the dough. You will need 2 sheets for this Russian pie. As always in these cases, you can make the presentations of the pie in individual portions, although the typical recipe is as you see in the photos. Enjoy it!

Source: from the book “Traveling with Thermomix”Page 118-Russia

Video: Norwegian Salmon Pie (April 2020).