Salmon and Kimchi Kouliblac, White Butter Sauce

This elegant koulibiac features a brioche-style dough encasing a flavorful filling of salmon, red kimchi, rice pilaf with peas, and hard-boiled eggs, served with a rich white butter sauce. A fusion of Russian and Korean influences, it’s perfect as a main course for a special dinner. Serve warm for the best experience. This recipe serves approximately 6–8 people.

Ingredients

Brioche-style dough

• 400 g flour
• 15 g sugar
• 10 g salt
• 20 g fresh compressed yeast, crumbled
• 120 ml water
• 2 eggs
• 50 ml oil (e.g., vegetable or olive oil)

Filling

• 600 g salmon fillet
• 100 g fresh green peas
• Salt

Rice pilaf

• 50 g unsalted butter
• 50 g onion, finely chopped
• 100 g rice (e.g., long-grain)
• 200 ml water or fish stock
• Salt
• 200 g red kimchi, finely chopped
• 6 hard-boiled eggs

Egg wash

• 1 egg yolk
• 1 teaspoon water

White butter sauce

• 50 g shallot, finely chopped
• 100 ml dry white wine
• 1 tablespoon fresh cream
• 100 g unsalted butter, cut into pieces and chilled
• Salt
• Freshly ground pepper
• Flour (for dusting the bowl)

Equipment needed

• Work surface
• Mixing bowl
• Damp kitchen towel
• Baking sheet
• Oven
• Saucepan
• Food processor or blender
• Rolling pin
• Knife
• Tweezers (for deboning salmon)
• Small saucepan
• Whisk
• Bain-marie

Instructions

Step 1: Prepare the brioche-style dough

1. Preheat the oven to 180°C.
2. Sift 400 g flour onto a work surface and make a well in the center. Place 15 g sugar and 10 g salt on opposite sides of the flour, and 20 g crumbled fresh yeast on one side of the well (ensure yeast does not touch salt). Pour 120 ml water, 2 eggs, and 50 ml oil into the center.
3. Gradually draw in the flour using your fingers, lifting the dough and throwing it down onto a lightly floured surface. Repeat this technique for 8–10 minutes until a soft, smooth ball forms.

Step 2: Rest the dough

1. Lightly flour a bowl and place the dough ball in it, turning to coat evenly with flour. Cover with a damp kitchen towel and let rest at room temperature for 1.5 hours.
2. Roll out the dough into a large rectangle (about 40×30 cm). Transfer to a parchment-lined baking sheet and refrigerate while preparing the filling.

Step 3: Prepare the salmon and peas

1. Remove any bones from the 600 g salmon fillet using tweezers. Cut into escalopes approximately 5 mm thick. Set aside.
2. Cook 100 g fresh green peas in boiling salted water for 5–8 minutes until tender. Immediately refresh in cold water to stop the cooking process. Drain and set aside.

Step 4: Prepare the rice pilaf

1. Melt 25 g unsalted butter in an ovenproof saucepan over low heat. Add 50 g finely chopped onion and sweat until translucent, about 5 minutes.
2. Add 100 g rice and cook, stirring frequently, until translucent, about 2–3 minutes. Pour in 200 ml water or fish stock, season with salt, and bring to a boil.
3. Cover with parchment paper and a lid, then transfer to the preheated oven. Cook for 20 minutes until all liquid is absorbed. Remove from the oven, let stand for 5 minutes, then add the remaining 25 g butter, fluffing the rice with a fork. Mix in the cooked peas and set aside to cool.

Step 5: Assemble the koulibiac

1. Remove the brioche dough from the refrigerator and brush the entire surface with egg wash (1 egg yolk mixed with 1 teaspoon water).
2. Spread 200 g finely chopped red kimchi over the dough, leaving an 8 cm border around the edges. Layer the salmon escalopes evenly over the kimchi, followed by the rice pilaf.
3. Arrange 6 hard-boiled eggs in a line down the center, parallel to the long sides of the rectangle.

Step 6: Shape and bake

1. Fold the long sides of the dough over the filling, ensuring the edges overlap by no more than 2 cm. Lightly roll a rolling pin over the seam to seal. Fold the end flaps under the package.
2. Let the koulibiac rest at room temperature for 15 minutes. Bake in the preheated oven at 180°C for 30 minutes, or until golden brown.

Step 7: Prepare the white butter sauce

1. Place 50 g finely chopped shallot in a small saucepan with 100 ml dry white wine. Reduce over medium heat until the liquid has evaporated, about 5–7 minutes.
2. Add 1 tablespoon fresh cream and bring to a boil. Remove from heat and gradually whisk in 100 g chilled butter pieces until the sauce emulsifies and thickens.
3. Taste and adjust seasoning with salt and freshly ground pepper. Keep warm over a bain-marie (maintaining water at a gentle simmer, around 60–70°C).

Step 8: Serve

1. Remove the koulibiac from the oven and let it rest for 15 minutes before slicing to retain juices.
2. Serve warm with the white butter sauce on the side.

Flavor profile

This koulibiac blends the buttery richness of brioche dough with the tender salmon, spiced red kimchi, and nutty rice pilaf, complemented by the creamy, tangy white butter sauce. The hard-boiled eggs add a subtle richness, creating a hearty and flavorful main course.

Serving suggestion

Serve warm as a main course, paired with a crisp white wine or light salad. This recipe serves 6–8, making it ideal for a dinner party or special occasion on September 18, 2025.

Tips

• Ensure yeast and salt are kept separate during mixing to activate the yeast properly.
• Roll the dough evenly to encase the filling without tearing; chill if it becomes too soft.
• Cook peas just until tender to maintain their color and texture.
• Seal the dough edges tightly to prevent leakage during baking.
• Prepare the sauce just before serving to maintain its emulsion; keep it warm but not hot.