Kulebiaka -- a flaky pastry enfolding a rich salmon or cabbage filling -- is elegant luncheon or buffet dish served with sour cream.
4 cups all purpose flour
1/2 pound of chilled unsalted butter, cut into bits
6 tablespoons of chilled vegetable shortening, or margarine
1 teaspoon salt
10 to 12 tablespoons of ice water
2 cups dry white wine
1 cup coarsley chopped onions
1/2 cup coarsley chopped celery
1 cup scraped, coarsley chopped carrots
10 whole black peppercorns
4 1/2 teaspoons salt
2 1/2 pound fresh salmon in one piece
8 tablespoons unsalted butter
1/2 pounds fresh mushrooms, thinly sliced
3 tablespoons fresh lemon juice
1/2 cup long-grained white rice
1 cup chicken stock (may be parve)
1/3 cup finely chopped dill leaves
3 hard-boiled eggs, finely chopped
3 pound head of white cabbage
4 tablespoons butter
2 large onions, chopped
4 hard-boiled eggs, finely chopped
1/4 cups of finely chopped fresh dill leaves
2 tablespoons of finely chopped parsley
1 tablespoon salt
1 teaspoon sugar
freshly ground black pepper
2 tablespoons of butter, softened
1 egg yolk mixed with 1 tablespoon of cream
1 tablespoon of buter, melted
1 cup of sour cream
Directions: 1. To make PASTRY
In a large chilled bowl, combine the butter, flour, shortening and salt. Working quickly, use your fingers to rub the flour and salt together until they blend and resemble flakes of a coarse meal. Pour 10 tablespoons of ice water over, knead lightly and shape into a ball. If the batter seems crumby, add up to 2 teaspoons of ice water by drops. Divide the dough into half, brush each half with a flour, and wrap separately in plastic wrap. Refrigerate for 3 hours until firm.
2. To make SALMON FILLING
Conbine 3 quarters of water, wine, coarsley chopped onions, celery, carrots, peppercorns and 3 tablespoons of salt in a large stainless steel casserole. Bring to a boil over high heat, then lower the salmon into the liquid and reduce the heat to low. Simmer 8 to 10 minutes, or until the fish is firm to the touch. With a slotted spatula, transfer the fish to a large bowl and seperate it into small flakes with your fingers or a fork.
Melt 2 tablespoons butter in a heavy skillet over high heat. Add the mushrooms, reduce the heat to moderate, and stirring occasionally, cook for 3 to 5 minutes, or until mushrooms are soft. With a slotted spoon transfer the mushrooms to a small bowl and toss them with lemon juice, 1 teaspoon of salt and a few grindings of black pepper.
Melt 4 more tablespoons of butter in the skillet over high heat and drop in all but 1 tablespoon of chopped onions. Reduce the heat to moderate, and stirring occasionally, cook 3 to 5 minutes, or till the onions are soft, but not brown. Stir in remaining 1 teaspoon of salt and 1/2 teaspoon of pepper and with a rubber spatula scrape into the mushrooms.
Now melt the remaining 2 tablespoons of butter in the skillet over high heat. Drop in the remaining 1 tablespoon of onions, reduce the heat to moderate, and stirring frequently, cook for 2 to 3 minutes. Stir in the rice and cook 2 or 3 minutes, stirring constantly, until each grain is coated with butter. Pour in the chicken stock and cover the pan tightly. Reduce the heat to low and simmer for 12 minutes or until the water is completely absorbed and the rice is tender and fluffy. Off the heat, stir in the dill with a fork. Add the cooked mushroms and onions, rice and chopped hard-boiled eggs to the bowl with salmon and toss together lightly but thoroughly. Taste for seasoning.
3. To make CABBAGE FILLING
Over high heat bring 4 quarters of lightly salted water to a boil and drop in the cabbage. Reduce the heat to moderate and cook uncovered for 5 minutes. Drain the cabbage in a colander and set aside.
Melt the butter over high heat in a deep skillet. Add the chopped onions, reduce the heat to a moderate and cook 5 to 8 minutes, or until onions are soft and lightly coloured. Chop the cabbage and drop in (the pan may be filled to a brim, but the cabbage will shrink as it cooks). Simmer over low heat for 30 to 40 minutes, or until the cabbage is tender, then uncover the pan, raise the heat to high and boil briskly until almost all of the liquid in the pan has evaporated. Drain the cabbage in the colander and combine it with the chopped eggs, dill and parsley. Stir in the salt, sugar, a few grindings of pepper and taste for seasoning.
4. TO ASSEMBLE
Preheat the oven to 200 degrees C. Place 1 ball of dough on a floured surface and roll into a rough rectangle about 1 inch thick. Dust with flour and roll until the dough is about 1/8 inch thick, then trim it into rectangle 7 inches wide by 1 inches long.
Coat a large cookie sheet with 2 tablespoons of butter , drape the pastry over a rolling pin and unroll it over a cookie sheet. Place the filling along the length of the pastry leaving 1 inch boarder of dough exposed around it. With a pastry brush, brush the exposed rim of dough with egg-yolk- and -cream mixture. Roll the othe half of the dough in to a rectangle about 9 inches wide and 18 inches long , drape over a rolling pin and unroll over the filling. Seal the edges by pressing down hard with the back of the fork, or use your fingers or pastry crimper to pinch the edges into narrow pleats. Cut out a 1 inch circle from the centre of the dough. If you like, you may gather any remaining pastry scrapes into a ball , roll them out again and with a cookie cutter, or small sharp knife, cut out decorative shapes, such as leaves, or triangles, and decorate the top of the loaf. Coat the entire surface of the pastry with the remaining egg-and-yolk-cream mixture, place any pastry shapes on top and refrigerate for 20 minutes.
Bake the kulebiaka in the centre of the oven for 1 hour or until golden-brown. Serve at once, accompanied by a sour-cream.