Rice and Salmon Pie

"From the Australian Table magazine May 2007 edition. They state - Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. This pie is great served with light sour cream, flavoured with a little dill and a squeeze of lemon. Preparation times are estimated and cooking of rice not included, chill time included in passive time."
photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:
1hr 5mins
2 pies


  • 30 g butter
  • 1 leek (washed, finely sliced)
  • 2 cups cooked rice (cooled - 2/3 cup raw)
  • 220 g red salmon (drained, bones removed and flaked)
  • 1 teaspoon dill (or chives chopped)
  • 3 sheets puff pastry (frozen, thawed)
  • 3 eggs (hard boiled, peeled and quartered)
  • 1 egg (beaten to glaze)


  • Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
  • Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
  • Line two baking trays with baking paper.
  • Melt butter in frying pan on medium heat.
  • Cook leek for 5 minutes, stirring until bright green and soft.
  • Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
  • Cut one pastry sheet in half and place on prepared trays.
  • Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
  • Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
  • Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
  • Cut three slashes into top and refrigerate for 10 minutes.
  • Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
  • Cut and serve.

Questions & Replies

Got a question? Share it with the community!


  1. I made this for DH's dinner. He said that he didn't really care for it. Sorry...
  2. Excellent. I never used tinned salmon like this before. It was delicate in this dish. I absolutely loved the HB egg inside. What a lovely surprise when you cut the pie. I made only two pies, so the recipe halves perfectly. I made a roux with green peas and tarragon to finish the dish. Great recipe ChefPotts.


With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
View Full Profile

Find More Recipes