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  • Salmon Kulebyaka With Dill Sauce
  • Salmon Kulebyaka With Dill Sauce
  • Salmon Kulebyaka With Dill Sauce
  • Salmon Kulebyaka With Dill Sauce

Salmon Kulebyaka With Dill Sauce

Food | December 26, 2017 | Nik Manojlovich
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Fillets of B.C. salmon topped with sautéed wild mushrooms, spinach, egg, fresh dill and wrapped in puff pastry; SALMON KULEBYAKA WITH DILL SAUCE is as beautiful as it is delicious.

If you’re looking for the most basic salmon recipe, go HERE, but if you’re looking for a delicious main that takes just a little bit of effort, stay right where you are and let’s make SALMON KULEBYAKA WITH DILL SAUCE!

To begin, a bit of culinary history: this dish has its roots in Russian cuisine and there are two terms associated with it – pirog and culebiac. A pirog is a baked case of dough filled with a sweet or savoury filling. A culebiac is a pirog prepared with a complex filling.

The traditional Russian kulebyaka made with salmon became all the rage in the early 1900s when famed French chef Auguste Escoffier included a recipe for it in his influential cookbook Le Guide Culinaire (known today in North America as The Complete Guide to the Art of Modern Cookery). Rightly so – it is simply fabulous!

In this version, I’ve created a dish that tastes as good as it looks, with lots of interesting flavour profiles. Here’s what goes into making it:

PASTRY – The shell for a traditional culebiac can be either brioche or puff pastry. I chose to use a store-bought version, and my favourite is TENDERFLAKE. You can make puff pastry from scratch of course, but why do that when the ready-made versions rival anything you can make at home?

SALMON – By the time you add some flavourful ingredients and wrap everything up in puff pastry, the size of this main course can become too much to handle. I suggest using a small fillet of salmon, no more than 7 ounces.

FILLER – I love the flavour combination of the sautéed wild mushrooms partnered with fresh spinach, boiled egg and fresh dill. Feel free to try different combinations of your favourite flavours and come up with an entirely new way of preparing this classic dish.

DILL SAUCE – I haven’t always followed through on the extra step of making the dill sauce to complete this recipe, yet I vow to do so from here on in. I love how the tang of the lemon and dill sauce brighten the taste.

In terms of presentation, I’d like to suggest the following side dishes as accompaniments: SPECTACULAR SALAD, SIMPLE SALAD and SPICED LIME GINGER CARROTS all work perfectly. At the very least, unadulterated peas are a solid addition to this main as they go well with dill sauce.

SALMON KULEBYAKA WITH DILL SAUCE is a show-stopping main, perfect for a romantic evening or dinner party.



Ingredients & Amounts

  • For the kulebyaka:
  • 2 7oz. B.C. salmon fillets
  • 1 box of Tenderflake puff pastry
  • 1 egg, hardboiled
  • 1 tablespoon of butter
  • 1 shallot, finely diced
  • 1 cup of shiitake mushrooms, finely sliced, stems discarded
  • 1 cup of fresh baby spinach leaves, stems removed
  • sprigs of fresh dill
  • For the dill sauce:
  • 2 tablespoons of butter
  • ¼ of a medium white onion, finely diced
  • 1 tablespoon of unbleached all-purpose flour
  • ½ cup of milk
  • 2 tablespoons of chopped dill
  • juice of half a lemon
  • salt to taste
  • Egg wash:
  • 1 egg
  • 1 tablespoon of water
  • Garnish:
  • lemon zest
  • sprig of fresh dill


  1. Prepare the kulebyaka: Preheat oven to 400˚F. Peel and slice hardboiled egg and set aside until use. Melt butter in a medium-sized skillet on medium heat. Add shallots and cook until softened. Add mushrooms and sauté until softened. Season with salt and pepper and set aside to cool.
  2. Roll pastry out into one rectangular shape less than ¼-inch thickness, then divide into two equal portions, about 12x8" each. Place one salmon fillet onto each, about 1–inch from one of the long edges.
  3. Spoon half of the mushroom mixture onto the top of each fillet. Run a layer of baby spinach leaves onto the mushrooms followed by the slices of egg, followed by two or three sprigs of fresh dill. Whisk egg together with water to create egg wash and set aside.
  4. Whisk egg together with water to create egg wash then, brush the edge of the pastry with the wash. Carefully lift the opposite side of the pastry over the salmon, brush the edge with egg wash and join the edges. Fold any of excess pastry underneath. Transfer onto a parchment-lined baking sheet. Brush tops and sides with egg wash and transfer to oven. Bake for about 20 minutes or until pastry is golden brown.
  5. Prepare dill sauce: Melt butter in a medium-sized skillet on medium-high heat. Add diced onion and cook until soft and translucent. Sprinkle with flour, stir and cook for a few more seconds. Add milk and stir. The sauce will thicken as it comes to temperature. Add lemon juice and season with salt to taste.
  6. To serve: Place cooked kulebyakas onto dinner plates and spoon sauce onto each. Sprinkle with lemon zest, black pepper and a sprig of fresh dill. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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