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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.
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