Salmon is a popular fish for its mild flavor and pleasing, flaky texture. It's incredibly easy to cook, and goes great with a wide variety of fresh, frozen, or canned ingredients. Even knowing the versatility of this beautiful fish, a lot of people don't know how to make a delicious Russian salmon pie. With our easy Russian salmon pie recipe, we're going to remedy that situation!
Much like a chicken pot pie, this recipe uses a selection of vegetables, rice, cheese, cream and some other ingredients to create a complete meal all in one. It's enough to feed a hungry family, or to enjoy on your own and have some left over for later. Savory, satisfying, and rich in flavor, you'll wonder why you haven't been making salmon pastry pie all your life.
No matter how simple a recipe seems at first glance, it's always best to read through a recipe first and gather your ingredients before you begin your meal preparation. This is to be certain you have everything you need, and to give you time to make substitutions if necessary, without worrying about burning your meal or skipping a step. That said, we've made sure each of our recipes is easy to follow and simple to cook, giving beginner and advanced cooks alike a great place to find new recipes.
- 3 tablespoons unsalted butter
- 1 red onion, diced
- ½ pound mushrooms, cleaned and sliced
- ½ head green cabbage, cored and shredded
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 1-pound skinless salmon fillet (preferably Alaskan)
- 2 sheets homemade or store-bought puff pastry
- 2 cups cooked short grain brown rice
- 2 eggs, one hard-boiled, the other beaten
- ½ cup shredded sharp Cheddar
- ½ cup fine bread crumbs
- 2 tablespoons minced fresh parsley
- ¼ cup heavy cream
- 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.
This recipe will serve about 6 people. It's a whole meal in one, so no need for sides, but you may want to try this with a nice glass of red wine. If you're looking for a great place to buy the best salmon fillet for this and our other great seafood recipes, look no further than Global Seafoods. We're a trusted name in the seafood business! With our unbeatable money-back guarantee, you can't go wrong with us. Check out our customer reviews and see for yourself that we stand behind every purchase.
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