For the fish broth: boil together for 10 minutes in a low pan with 2 inches (3 cm) of water a mixture of a piece of celery, slice of onion, bay leaf, 3 peppercorns, 2 sprigs of celery and 1/2 cup of dry white wine plus 1-2 tsp. salt
100 gr. Chinese rice noodles (or basmati rice) (boiled and finely cut up – scissors come in handy here)
2 hardboiled eggs, sliced
For the mushroom stuffing: sauté 200 gr. (1/2 lb.) fresh mushrooms, finely sliced
in 2 tbsp. olive oil + 1 tbsp butter with 1/2 cup finely chopped onion. When soft, add 1/2 cup white wine and let evaporate. Sprinkle with salt and pepper and 2 tbsp finely chopped parsley (or dill). Set aside to cool.
1 roll (square or round) store bought puff pastry
First gently poach the salmon in the above mention fish broth (covered) for 15 minutes. Remove to a plate and set aside.
1. Unroll the puff pastry (leaving the wax paper under).
2. Brush with melted butter and lay 1/2 of the copped noodles on one half of the pastry, leaving a 2 inch (3 cm margin).
3. Place half the mushroom mixture on top.
4. Lay the salmon filet over the mushroom mixture.
5. Spread the remaining mushroom mixture over the salmon.
6. Sprinkle the remaining noodles on top.
7. Cover the top with the sliced eggs. Sprinkle with salt and a little bit of melted butter.
8. Brush the edges of the pastry with water (or a little bit of beaten egg).
9. Now gently fold over the other half of pastry. Pinch edges together and roll up
the edges to seal.
10. Gripping the wax paper under, carefully transfer the fish pie onto a aluminum lined baking pan. Brush the top with an egg beaten together with 1 tbsp. water. Sprinkle with sesame seeds if desired. Slash the top in a couple of places with a sharp knife or prick all over with a fork.
11. Bake in a 180deg C (375deg F) oven for about 1/2 hr. Be careful the top doesn’t burn (if necessary lay a square of aluminum on top for the last 10 min.).
12. Remove from the oven and cool 5 min. Serve sliced with a sauce of your choice.
suggestion: Mix together 1 cup sour cream with 1/4 cup mayonnaise, 1/4 tsp. salt, 1 tbsp. lemon juice and 1/4 cup finely chopped dill pickles. Add 1 tsp. finely chopped parsley or dill. Serve with the Kulebyaka.