Russian Salmon Pie Recipe (2024)

What is this state-fair winning, store-boughten crust of which you speak? Please to be divulging brand name, tovarich.

How about dill! Russian food is packed with it, and my Russian grandmother always prepared salmon with dill. Caraway with the cabbage might be nice, too.

The Perok recipe that my family grew up with on Kodiak Island is a bit different. We use regular homemade pie crust, medium grain white rice, sautéed yellow onion, cabbage, sliced carrot and sliced rutabaga and a sprinkling of frozen peas. Then we layer the raw but heavily seasoned with salt and pepper wild Alaska sockeye salmon and another layer of cooked rice before topping with crust. Our favorite side dish is potato salad with a bit of dill.

I wish this (and other) recipe would give the amount of cabbage BY WEIGHT!!! Even I can grow cabbages that are a foot across - after taking off the outer leaves. And most of you have probably seen photos of Alaskan cabbages that are MUCH larger. So - how big is a cabbage that we use "½ head green cabbage, cored and shredded"???

Made this with pillsbury pie shells and a really good piece of salmon (yep quite a dichotomy). At my husbands suggested added a tablespoon of grey poupon to the cream and some dill to combat the reports of blandness. Was delicious. Without the mustard, would have indeed been bland.

There is a Russian Vegetable Pie in The Vegetarian Epicure cookbook, similar to this minus the rice and salmon. My husband likes it, our children hate it. I tolerate it and remind him it may be why his ancestors left Russia. This tastes much better. I skip the rice, spread a thin layer of light cream cheese on the bottom, and liberally sprinkle on fresh dill. Everyone enjoys it now.

Really enjoyed this recipe, thank you!! Heeded comment warnings about spice and flavor, so....Increased vinegar quantity to 3 tbsp. white vinegar and 3 tbsp. balsamic; added another cooked egg, used greens of 1 lg. leek and 1/2 purple onion, added 1 small eggplant diced fine, good pinch of cayenne, and 4-5 tbsp. finely chopped cilantro instead of parsley for more flavor. Put into a springform pan to enable more room for increased ingredients. Definitely kept both cheddar cheese and cream.

I made this last night. Used mashed potatoes instead of rice which gave it a different texture (actually quite nice), and canned salmon. There was enough for two pies. (I didn't measure everything exactly). The puff pastry was very good but regular pie crust would work fine. I took someone's advice from here and skipped the cream at the end. It was delicious--we're having leftovers tonight!

Dill was excellent. I minced an entire bunch of dill and sprinkled half over the hard boiled egg layer and half over the vegetable layer. Great Russian flavor.

Mine turned out yummy, visually and on the pallet...I embellished a bit after reading some comments about it being too bland.I added fresh chopped dill and tarragon.I added an extra chopped hard boiled egg.I omitted the breadcrumbs.I used wild rice instead of short grain brown rice.I omitted the salt and pepper during prep and instead added it, to taste when it was served ... I wanted to avoid cooking down the grnd salt and pepper... I wanted it to be sharper in flavor at serving.

I like Judy Geise’s Kulebiaka from Great Meals from the Northwest. It uses a cream cheese pastry, poached salmon, capers, rice, mushrooms, dill, hard boiled egg and a bit of curry powder. The George Tsutakawa Sumi drawings throughout the book are also lovely.

I made this again for Christmas, using purchased puff pastry, and the rise on the pastry was not good. I would caution anyone following the recipe sequence to the letter to let the ingredients cool completely (or chill) before assembly! Any hint of warmth will ruin your pastry. Ideally, you’d have time (and room) to refrigerate the assembled pie for 15-20 minutes before baking. Puff must be kept cool to protect the lamination. Great recipe, though, with addition of fresh dill.

To add to my note below: I used quinoa instead of rice for more nutrition -it works well.

MsBlucher at alI googled the crust that won at Ky State Fair....Pillsbury

Add tablespoon DuPon mustard

Made with add’l vinegars, rice pilaf from box, carrots added to veggies…extra veggie/rice mixture now in freezer. Used homemade puff pastry. Yummy. Maybe too much caraway in veggies?

Next time no rice, 1/2 package Philo dough on top, puff dough on bottom

After reading comments about bland flavor, I cooked onions and mushrooms with garlic and white wine before adding the cabbage. I also added tarragon and dill to the mixture. Interesting combination of ingredients, but all worked well together. I doubled recipe and baked in 9x12 dish.

Initially I found this good but a bit bland. The second time I made it, I stopped to be sure that each layer tasted good to eat by itself. For me that meant adding dill to the salmon and a light sprinkling of caraway seeds to the cabbage mixture. I added two more hard boiled eggs for both texture and favor. I also added another raw egg to help bind it, and doubled the cheddar, which was enough to make its sharp flavor really pop against the sweeter ones. Five star plus.

Needs dill and feta

I thought the salmon was overcooked. Next time just barely cook it or maybe even try it raw??

Best with not your standard pie dish. Home made gluten free crust OK, but does not cover as well as puff pastry.

Use coconut milk instead of coconut cream. Ignore boiled egg.

Can you make this without the crust?

Made as a casserole. Didn’t use eggs, cream, breadcrumbs, of puff pastry. Garnish with a squeeze of lemon juice.

I haven't made this yet. I've been looking for a recipe similar to one made by a family friend when I was in BC, Canada. It was heavenly - and all i remember was a flaky piecrust, lots of salmon (probably sockeye) and lots of cheddar cheese. I'm sure that wasn't the entire recipe. This one sounds more complex but I am willing to give it a try!

Loved the original recipe as written! Also fun to riff on it: tried this with rockfish, Oaxaca cheese (had extra lying around), red cabbage, 3 eggs instead of one, and leftover jasmine rice. Also good! I usually only do a crust on top because there’s two of us and I don’t like reheating bottom crusts.

It seems to me, this is a very flexible recipe.I made with pie crust (store empty of puff pastry). Cooked veggies as in the recipe. Shredded cheese as indicated. Used Alaskan coho salmon. 2 cups of rice seemed to be too much, so cut it to 1 cup brown rice. When combining all in pie crust, could only fit 2/3 of the veggies. As others indicated, skipped the cream.I thought this was yummy. Husband likes to really savor the flavor of his Alaskan salmon so this was not his favorite.

We loved this. I do not like puff pastry. I made a homemade pie crust with egg added plus vinegar and half butter half vegetable shortening. Added a teaspoon of Dijon to cream plus fresh dill. You could make much of this ahead of time and assemble later. Nice winter dish.