RUSSIAN SALMON PIE
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche - all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table. Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake.
Provided by Ligaya Mishan
Categories dinner, lunch, pies and tarts, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 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.
- 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.
- 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.
- Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
- 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 of the pie together and help the sheets of pastry adhere.
- 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, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams
RUSSIAN SALMON AND POTATO SALAD
This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.
Provided by JMRIBKA
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
- Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
- Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 22.1 g, Cholesterol 108.8 mg, Fat 38.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 507.9 mg, Sugar 2.9 g
SALMON AND POTATO PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
- Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
- Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g
SALMON COULIBIAC
This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
- Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
- Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
- To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
- Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
- To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).
Nutrition Facts : Calories 917 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 7.63 milligram of sodium
SALMON PIE
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
- In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
- Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
- Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.
SALMON PIE
Typically, a Russian Salmon Pie (Piroghi) uses salmon, white rice, boiled eggs and cabbage. My version uses most of the usual ingredients, but is more colorful and flavorful. My husband asks for it whenever we have visitors.
Provided by kodiak
Categories Savory Pies
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Drain tomatoes and put in a medium bowl. Mash Tomatoes into a puree, and drain excess juice.
- Sauté onions and garlic in olive oil. Add the spices, capers, olives and tomato puree. Cook for several more minutes.
- Arrange salmon in baking dish, and top with tomato mixture. Bake until salmon is flaky and done, approx 25 minutes.
- Meanwhile, assemble a pie crust, or use a premade crust. Make wild rice, and let it cool. Lightly sauté cabbage and salt and pepper to taste.
- Drain excess liquid from salmon. Arrange wild rice in the bottom of the pie crust. Flake salmon from it's skin, and cover the rice with the salmon and tomato mixture. Top with sautéed cabbage. Cover pie with top crust, and make slits to let steam escape.
- Bake 1/2 hour, or until crust is golden brown.
Nutrition Facts : Calories 543.9, Fat 29.3, SaturatedFat 6.5, Cholesterol 55.1, Sodium 783.5, Carbohydrate 44.1, Fiber 5.3, Sugar 8.6, Protein 27.5
EASY SALMON PIE
This is a super easy salmon pie. I usually buy red salmon but if your budget is tight, use pink. We all need to eat more fish and this is a great way to get in those healthy omega 3's. We eat it plain with a vegetable or creamed peas and salad but feel free to serve it with a lemon sauce or butter sauce if desired. I sometimes add a pinch of dillweed for a change of pace.
Provided by ugogirl
Categories Savory Pies
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain salmon and pick out bones.
- Mix all ingredients together and press into a 9 inch glass pie plate.
- Bake at 350 degrees for 45 minutes.
- Cut in wedges and serve.
Nutrition Facts : Calories 297.9, Fat 8, SaturatedFat 2.2, Cholesterol 168.9, Sodium 133.9, Carbohydrate 24.9, Fiber 0.8, Sugar 0.3, Protein 29.4
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