- dough - 600 Grams (sweet yeast)
- Salmon fillet - 180 Grams
- mushrooms - 120 Grams (fried)
- onions - 100 Grams (passaged)
- potatoes - 100 Grams (cooked)
- egg - 1 piece
- Butter - 20 Grams
Salmon is cut into small slices and fried in butter. The dough prepared earlier, is divided in half and carefully rolled. In the middle of each cake lay layers of mushrooms fried with onions, pieces of fried salmon, as well as finely chopped boiled potatoes. The edges of the kulebyaki should be pinched to make the cake in the shape of a fish. Put it in a warm place for about 20 minutes, so that the dough is infused and soaked with the filling, and then bake until ready. Kulebyak should be served, after decorating with greens. Butter, mustard sauce, or fish caviar is served separately from the main course.
Servings: 2