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
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 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
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
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!
RUSSIAN SALMON PIE
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
Categories Savory Pies
Time 1h20m
Number Of Ingredients 16
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.
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- Preheat the oven to 375 degrees F. Melt the butter in a wide sauté pan over low heat. Add the onion and sauté until soft, about 7 minutes. The lower onion cooks, the less likely it is to burn. Onion develops a lovely sweet and tender flavor when it is cooked slowly over low heat. Add in the mushrooms and the cabbage. Turn the heat up to medium, adding a bit more butter if necessary. Sometimes I sprinkle in a bit of water into the pan to create a steam and help soften the cabbage. You could add in savory spices or herbs here also if you wish. My father loves caraway with cabbage, so sometimes I use that. I place a lid or a piece of aluminum foil over the cabbage-vegetable mixture so it steams nicely. Remove the vegetables and set aside.
- Poach, bake, grill, or pan-sear the salmon. Each of these techniques offers a little variation in flavor and texture. If you prepare the salmon any way other than poaching, I usually like to rub it with a good quality olive oil and salt and pepper the fish. This prevents the fish from sticking to the pan surface and protects the flesh from drying out before cooking. The salmon can be a little undercooked because we will cook it additionally in our pie. Cool the salmon and flake it into large chunks.
- Take a sheet of puff pastry and roll it out slightly onto a floured surface. Cover the second sheet with a cloth or plastic wrap so it doesn’t dry out. I like to roll out puff pastry a little bit so it doesn’t puff too much. If you buy commercial puff pastry, try to find a brand that uses butter rather than oil — it has a much better “mouth feel.” If butter is scarce, you can always make this dish with a regular favorite pie crust. I like to use a good sturdy rolling pin that has some weight and width to it. It doesn’t really matter if you select a pin without handles (better for big wide pieces of dough) or ones with handles (like Julia Child’s now in the Smithsonian museum), but purchase a good-quality rolling pin and it will last you a lifetime.
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- Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.
- Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.
- Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.
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- Prepare the mushroom rice first. Preheat a large frying pan over medium heat. Add the butter and allow it to melt, then add in the sliced mushrooms and diced onion. Sauté the mixture for 7 to 8 minutes, until the mushrooms are browned and the onion is translucent. Add the garlic and cook for another 30 seconds. Season the mushroom mixture lightly with salt, then transfer into a medium pot for cooking the rice.
- To the pot, add the rice and chicken broth. Season the rice with salt, black pepper and just a sprinkle of ground coriander and paprika. Cover the pot with a tight fitting lid and bring the rice to a simmer, then reduce the heat to low and cook until the liquids are evaporated. Once the rice is cooked, fluff it with a fork and cool the rice completely.
- Next prepare the salmon spread: combine the softened butter with the salt, lemon zest, dill and smoked paprika. Mix until the seasoned butter is uniform.
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- Add all the other ingredients (apart from the egg glaze) and mix well, season to taste and allow to cool for 10 to 15 minutes.
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