RUSSIAN SALMON PIE

Russian Salmon Pie image

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. ...

Provided by Vickie Parks

Time 1h20m

Number Of Ingredients 16

Ingredients

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

Steps:

1. Heat oven to 375°F.
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.
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.
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.
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.
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.
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.