Salmon Filling for Pirog

Name: Salmon Filling for Pirog
Cuisine: Russia
Ingredients: ½ cup finely chopped shallots; ½ cup Fish Stock; ⅓ cup butter; 1 garlic clove, finely minced; 1 teaspoon salt; ¾ pound mushrooms, sliced; 2 tablespoons snipped fresh dill; ¼ teaspoon freshly ground black pepper; 4 fresh salmon steaks, about 1 inch thick; Dash of grated nutmeg; 4 cups cold cooked rice; Salt and freshly ground black pepper; 6 hard-cooked eggs, chopped

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 fresh salmon steaks, about 1 inch thick
½ cup finely chopped shallots
1 garlic clove

Europe
Russia
Pescatarian
Eastern Europe

Method

Cook the salmon and cool it. Remove skin and bones and cut the fish into large pieces.
Sauté the shallots and garlic in the butter until tender. Add the mushrooms and dill and cook for three to five minutes.
Add the stock, salt, pepper and nutmeg and bring the mixture to a boil. Consistency should be mushy. If there is excess liquid,