Ceremonial fish pie

Kulebyaki with several fillings is prepared for a special occasion

Ingredients

• For filling:
• 200 g champignons
• 4 medium onions
• 500 g fillet of salmon or other fatty fish
• 5 boiled eggs
• 1.5 cups cooked rice
• 1 large bunch of dill
• 100 ml fish broth
• 4-5 thin pancakes
• 250 g cold smoked salmon or trout
• 50 g butter
• olive oil
• salt, freshly ground black pepper
• For the test:
• 1 tsp dry active yeast
• 3 cups flour
• 1 glass of milk
• 2 tbsp. l. Sahara
• 1/2 tsp salt
• 120 g butter
• 2 tbsp. l. olive oil

Directions

1. Dissolve yeast in 3 tbsp. l. warm water, leave for 10 minutes. Sift flour into a bowl. Pour in warm milk with sugar and salt and start kneading the dough with a wooden spoon. Add melted butter and olive oil, stir and knead with your hands until you have a soft, smooth dough. This will take approximately 7-10 minutes.
2. Roll the dough into a ball, bending the edges down, place in a bowl, lightly dust with flour and cover with cling film. Leave to set for 1 hour. Pound the dough that has come up, knead a little and put it back in the bowl, it should come up again.
3. Cut the mushrooms into small slices, fry in olive oil, salt and pepper.
4. Peel and dice the onion. Heat a skillet with butter and sauté the onion until golden brown, season with salt.
5. Cut the salmon fillets into small cubes, season with salt and pepper.
6. Cut the eggs into small cubes. Chop the dill finely. Mix rice with eggs and dill, salt.
7. Cut a piece of dough for decoration, divide the rest into 2 parts: 2/3 and 1/3. Roll out most of the dough into a layer 5–6 mm thick and place in a baking dish with the edges hanging slightly.
8. Put the rice filling on the dough and pour a little fish broth (pour in 1 tablespoon each so that the broth is absorbed), then put a layer of salmon fillet.
9. Cover the fish with a layer of pancakes. The next layer is fried onions and mushrooms. Arrange the smoked fish slices on top.
10. Roll out a smaller part of the dough, cover the kulebyaka, pinch the edges carefully. Cover the cake with a towel and let sit for 30 minutes. for proofing.
11. Make decorations from the dough, put them on the surface of the kulebyaki. Punch a few holes for the steam to escape. Beat the egg lightly, brush it over the kulebyaku. Bake in an oven preheated to 180 ° C until tender, 30 minutes.