Prep 30 mins
Cook 1 hr
Typically, a Russian Salmon Pie (Piroghi) uses salmon, white rice, boiled eggs and cabbage. My version uses most of the usual ingredients, but is more colorful and flavorful. My husband asks for it whenever we have visitors.
- 1 pastry for double-crust pie
- 2 wild alaskan salmon fillets
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves
- 1 bay leaf
- 1⁄2 teaspoon parsley
- 1⁄4 cup chopped pitted green olives
- 2 tablespoons drained capers
- 1 tablespoon fennel
- 1⁄2 tablespoon cinnamon
- 2 cups long grain and wild rice blend
- 1⁄2 white cabbage, chopped
- salt and pepper
- Preheat oven to 350°F.
- Drain tomatoes and put in a medium bowl. Mash Tomatoes into a puree, and drain excess juice.
- Sauté onions and garlic in olive oil. Add the spices, capers, olives and tomato puree. Cook for several more minutes.
- Arrange salmon in baking dish, and top with tomato mixture. Bake until salmon is flaky and done, approx 25 minutes.
- Meanwhile, assemble a pie crust, or use a premade crust. Make wild rice, and let it cool. Lightly sauté cabbage and salt and pepper to taste.
- Drain excess liquid from salmon. Arrange wild rice in the bottom of the pie crust. Flake salmon from it's skin, and cover the rice with the salmon and tomato mixture. Top with sautéed cabbage. Cover pie with top crust, and make slits to let steam escape.
- Bake 1/2 hour, or until crust is golden brown.