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“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.”
READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Drain tomatoes and put in a medium bowl. Mash Tomatoes into a puree, and drain excess juice.
  3. Sauté onions and garlic in olive oil. Add the spices, capers, olives and tomato puree. Cook for several more minutes.
  4. Arrange salmon in baking dish, and top with tomato mixture. Bake until salmon is flaky and done, approx 25 minutes.
  5. 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.
  6. 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.
  7. Bake 1/2 hour, or until crust is golden brown.

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