Eat like Churchill on VE Day: Koulebiaka (Russian-style salmon en croute)

Winston loved his food, as these recipes from his personal chef prove 

A real treat to be savoured at a dinner party

A real treat to be savoured at a dinner party

Serves 6

  • 900g (2lb) fresh salmon
  • 225g (8oz) cooked rice
  • 225g (8oz) chopped raw mushrooms
  • 3 hard-boiled eggs, peeled and chopped
  • A handful of parsley, chopped
  • 2 shallots, peeled and chopped
  • Salt and pepper
  • 50g (1¾oz) butter, softened, plus extra for brushing the pastry
  • 350g (12oz) ready-made puff pastry
  • Horseradish sauce (from supermarkets), to serve

Preheat the oven to 200°C/fan 180°C/gas 6. Place the salmon into a large saucepan and add enough boiling water to cover. Poach on a medium heat on the hob for 8 minutes or until the flesh is just pink in the centre. 

Set aside to cool, still in the poaching water. Remove the fish from the pan (discarding the water) and flake it into a bowl. Stir in the cooked rice, chopped raw mushrooms, hard-boiled eggs, parsley, shallots, salt and pepper and butter. Mix well.

Roll out the pastry on a floured work surface to a rectangle about 30cm x 36cm (12in x 14in). With a long side facing you, spoon the mixture over the left-hand half of it, leaving a 3cm (1¼in) border. Moisten the border with a little water, then fold the other half of the pastry over so you have an 18cm x 30cm (7in x 12in rectangle) and seal the edges. 

Make slits on the top for steam to escape. Brush the top with melted butter, place on a roasting tray lined with baking parchment and bake for 30-40 minutes, or until golden. Serve hot, with horseradish sauce.

Recipes adapted from Churchill’s Cookbook by Georgina Landemare, published by Imperial War Museums on 5 May, £9.99. Order a copy at, p&p free for a limited time only.