May 12, 2016


This Russian fish pie can be made with any fine flavoured fish. Brioche dough may be used instead of pastry.The classic version is with rice and salmon.

Puff pastry - 225 gms
Salmon - 350 gms
Salt and pepper
Lemon juice
Cooked rice - 75 gms
Parsley - 2 tbsp (chopped)
Dill - 1 tbsp (chopped)
Butter - 90 gms
Mushrooms - 50 gms (chopped)
Onion - 1 (finely chopped)
Hard boiled eggs - 2 (chopped)


  • Preheat the oven to 450 F.
  • Roll out the pastry to a rectangle 16 by 8", lift it to greased baking sheet and set aside to rest.
  • Put the fish in a saucepan with a little sat, lemon juice and water to cover.
  • Bring to the simmer and cook for 10 minutes. Remove the salmon from the pan and leave to cool.
  • Flake the fish in a bowl and mix in the rice, herbs and seasoning.
  • Met 40 gms of the butter in a frying pan and fry the vegetables until soft. Put half the fish and rice mixture on one half of the pastry.
  • Spread with chopped egg and the mushroom and the onion. season, add a pinch of nutmeg, and cover with the rest of the fish.
  • Dampen the edges of the pastry, fold over and seal. Make diagonal cuts across the top of the pastry and bake for 40 minutes.
  • Remove the pie from the oven.
  • Melt the remaining butter and brush the pastry, pouring the excess into the pie through the cuts.
  • Serve hot.

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0