Kulebyaka

Prepare the dough In a large bowl, mix the flour and salt together. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.

Chill the dough Slowly add the cold water to the dough mixture, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Once the dough has come together, knead it gently until smooth. Divide the dough into two equal portions, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.

Sauté the onions and garlic In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant.

Cook the mushrooms Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown. Remove from heat and set aside.

Prepare the filling In a separate bowl, combine the cooked rice, sautéed onions and garlic, cooked mushrooms, chopped dill, chopped parsley, lemon juice, and lemon zest. Season with salt and pepper to taste, and mix until well combined.

6.Preheat the oven to 180°C (350°F).

Roll out the dough Remove one portion of the chilled dough from the refrigerator and roll it out on a floured surface to fit the bottom of a round baking dish.

Assemble the kulebyaka Place the rolled out dough in the bottom of the baking dish. Spread the filling mixture evenly over the dough.

Add the salmon Lay the salmon fillets on top of the filling, pressing them in slightly.

Cover with the second dough layer Roll out the second portion of the chilled dough and place it on top of the salmon, sealing the edges with your fingers or a fork.

Brush with egg wash In a small bowl, whisk together the egg and milk (or water) to make the egg wash. Brush the top of the kulebyaka with the egg wash.

Vent the kulebyaka Make a few small slits in the top crust to allow steam to escape during baking.

Bake the kulebyaka Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is cooked through.

14.Remove from the oven and let the kulebyaka cool for a few minutes before serving. Slice and enjoy!