RUSSIAN SALMON PIE

Russian Salmon Pie image

Russian fur traders from across the strait introduced salmon to Kodiak Island in the 18th century, and it has since remained a staple fish in Alaskan homes. This dish is called Kulebyaka in Russia, but in the northern region of Alaska it's pirok, perok or peroche--all variations of the word 'priog', the Russian word for pie. ...

Provided by Vickie Parks

Time 1h20m

Number Of Ingredients 16

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Ingredients

3 Tbsp unsalted butter
1 medium red onion, diced
1/2 lb white mushrooms, cleaned and sliced
1/2 medium green cabbage, cored and shredded
1 Tbsp red wine vinegar
salt and pepper, to taste
1 Tbsp extra virgin olive oil
1 lb skinless salmon fillet (preferably alaskan)
2 sheet(s) puff pastry
2 c cooked brown rice, short grain
1 large hard boiled egg, peeled and chopped
1/2 c shredded sharp cheddar cheese
1/2 c fine bread crumbs
2 Tbsp fresh parsley, finely chopped
1/4 c heavy cream
1 large egg, beaten

Steps:

1. Heat oven to 375°F.
2. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 to 8 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
3. Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
4. Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
5. Spread rice over bottom of pastry. Evenly distribute hard-boiled egg over the rice, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Top with the vegetable mixture, sprinkle with parsley and drizzle cream over top.
6. Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges together to help seal the pastry.
7. Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, about 35 to 40 minutes.

*** Explore more Russian Salmon Pie Recipes »

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Gamein Abir

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I'm allergic to salmon, but I made this recipe with tilapia and it was just as good.

Irine Kanga

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This recipe is a bit pricey, but it's worth it for a special occasion. The pie is beautiful and delicious, and it's sure to impress your guests.

Muhamand noman ali 786 786

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This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.

lyavalakevin kevin

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I've made this recipe several times and it's always a hit. It's a great way to use up leftover salmon.

Chad Shultz

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This recipe was a bit bland for my taste. I added some extra spices to the filling and it was much better.

Khawer Khawer

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I'm not a huge fan of fish, but this pie was really good. The filling was moist and flavorful, and the crust was flaky and buttery.

Aj alamin

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This recipe is a bit time-consuming, but it's definitely worth it. The pie is beautiful and delicious, and it's perfect for a special occasion.

Trevor paul Semujju

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I love this recipe because it's so versatile. I've made it with different types of fish and vegetables, and it's always turned out great.

Matwos Alemu

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This recipe is a keeper! I've already made it twice and it's been a hit both times. The filling is creamy and flavorful, and the crust is buttery and flaky.