russian salmon pie

Name: Russian Salmon Pie
Prep time: 40 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoon(s) unsalted butter; 1 medium red onion, diced; 1/2 pound(s) white mushrooms, cleaned and sliced; 1/2 medium green cabbage, cored and shredded; 1 tablespoon(s) red wine vinegar; - salt and pepper, to taste; 1 tablespoon(s) extra virgin olive oil; 1 pound(s) skinless salmon fillet (preferably alaskan); 2 sheet(s) puff pastry; 2 cup(s) cooked brown rice, short grain; 1 large hard boiled egg, peeled and chopped; 1/2 cup(s) shredded sharp cheddar cheese; 1/2 cup(s) fine bread crumbs; 2 tablespoon(s) fresh parsley, finely chopped; 1/4 cup(s) heavy cream; 1 large egg, beaten

10 Pinches

Vickie Parks

Renton, WA

Updated on Jan 24, 2016

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. It's pure "comfort food" and is a favorite dish at Alaska's Winterlake Lodge near the Iditarod Trail and at Tutka Bay Lodge near Homer. It's also a popular dish in the coastal regions of Russia where commercial salmon fishing is predominate.

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prep time 40 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make russian salmon pie

Step 1

Heat oven to 375°F.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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