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  Chopped onion 2 Tablespoon
  Butter/Margarine 3 Tablespoon
  Sifted all purpose flour 2 1⁄4 Cup (36 tbs)
  Dried dill weed 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Dry white wine 2 Tablespoon
  Canned red salmon 16 Ounce
  Cooked rice 2 Cup (32 tbs)
  Canned sliced mushrooms 3 Ounce
  Snipped parsley 2 Tablespoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Beaten egg 1

In saucepan cook onion in butter till tender.
Blend in 1/4 cup flour, 1/2 teaspoon salt, and dill-weed.
Add milk.
Cook and stir till thickened and bubbly; cook 1 minute more.
Stir in wine, salmon, rice, mushrooms, and parsley.
Sift together 2 cups flour and 1/2 teaspoon salt; cut in shortening till mixture resembles coarse crumbs.
Gradually add 1/3 to 1/2 cup cold water, tossing with fork till moistened.
Form into ball.
Roll dough between 2 pieces of waxed paper to a 20x10-inch rectangle.
Remove top piece of paper.
Mound salmon mixture lengthwise down center third of rectangle.
Fold one side of dough over salmon; peel paper back.
Repeat with second side of dough.
Moisten edges with water; seal.
Fold ends up; moisten and seal.
Lifting paper, transfer to large greased baking sheet, seam side down.
Peel off paper.
Form into horseshoe shape; brush with egg.
Prick top with fork.
Bake at 400° for 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4012 Calories from Fat 1906

% Daily Value*

Total Fat 215 g331.4%

Saturated Fat 67.9 g339.4%

Trans Fat 18 g

Cholesterol 643.9 mg214.6%

Sodium 1967.3 mg82%

Total Carbohydrates 335 g111.8%

Dietary Fiber 10.3 g41.3%

Sugars 14.9 g

Protein 177 g353.4%

Vitamin A 103.6% Vitamin C 71.3%

Calcium 54.7% Iron 169.9%

*Based on a 2000 Calorie diet

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