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
RUSTIC SALMON PIE
Delicious and easy, great for a special occasion or even a week day dinner. The pastry on this is lushious! I used frozen butter and grated it, made it sooo flaky and delicious!! I think one could use almost any filling, I used pink salmon, probably the sockeye would have looked prettier. I'm sure a meat/chicken filling would work beautifully too. (from one of those little bakefest books, pullout from a magazine.)
Provided by Derf2440
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pastry:.
- Combine flour, butter and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. (I don't have a food processor, so I combined it as I would for scones, grated frozen butter into the flour and salt, and used a pastry cutter tool until it looked like crumbs).
- Beat egg with lemon juice, adding enough ice water to measure 1/3 cup; add to flour mixture and process (mix with a fork),until mixture begins to clump; form into a disk and chill. Preheat oven to 375f degrees.
- Roll pastry between two sheets of parchment paper, lightly floured, to about 1/4 inch thick. Remove top piece of parchment and slide the pastry onto a large baking sheet or pie plate.
- Filling:.
- Measure 1 tablespoon of cream and reserve.
- Stir mashed potatoes with salmon, cheese, remaining cream, onion, egg, lemon juice, dill, garlic, salt and pepper until well combined. Spoon salmon mixture into the centre of the prepared pastry round.
- Fold in the edges of the pastry, leaving the centre of the filling exposed; brush the crust with the reserved cream; bake for 50 minutes or until pastry is golden.
Nutrition Facts : Calories 408, Fat 25.4, SaturatedFat 14, Cholesterol 138.6, Sodium 581.5, Carbohydrate 24.5, Fiber 1.2, Sugar 0.9, Protein 20
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
Mom always made this for our birthday's since it was everyone's favorite dinner. Like Emeril, our heritage is French Canadian, and after testing both his recipe and ours, my family agrees that our recipe has more salmon flavor due to the canned salmon.
Provided by Michele M.
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and half potatoes. Place in a 3 quart saucepan, barely cover the potatoes with water, place cover on the pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- While the potatoes are cooking, clean the canned salmon by removing any bones and skin. Reserve 1 tablespoon of the juice from the salmon. Mince onion very fine and prepare pie plate by placing bottom crust in plate.
- When the potatoes are done, drain water from the pan, add the butter, onion, ginger and the reserved juice from the salmon. Mash well, then use electric hand mixer if preferred. Add cleaned salmon, beat well then finally add the egg beating one last time.
- Transfer filling to prepared pie plate, cover with top crust. Cut 5 or 6 vent holes in the top of the crust. If desired, pat top crust with half and half or butter. Bake in preheated 400°F oven for 50-60 minutes. Enjoy!
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