Name: Rice and Salmon Pie
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: For 4–6 people
Cuisine: Russia
Ingredients: 1 tbsp fast-action dried yeast, or 28 g/1 oz fresh yeast; 675 g/1½ lb salmon fillets without skin, in one piece or several pieces; 2 egg yolks, free range; 170 g/6 oz unsalted butter; 225 g/8 oz/2 cups onion, peeled and diced; ½ tsp freshly grated nutmeg, or to taste; 2 tbsp soured cream; Salt and pepper to taste; 1 tbsp finely chopped flat-leaf parsley; 1 tsp salt; 310 g/11 oz/1⅓ cups long grain rice, brown or white; 140 ml/5 fl oz/¾ cup crème fraîche or soured cream; 56 g/2 oz unsalted butter; 3 hard-boiled eggs, free range, sliced; 1 raw egg, free range, beaten; 450 g/1 lb/2 cups strong unbleached flour; 2 eggs, free range; 225 g/8 oz/2 cups wild or flat mushrooms, wiped and sliced; 1 tbsp finely chopped fresh dill; 140 ml/5 fl oz/¾ cup milk; 84 g/3 oz unsalted butter; Juice of 1 lemon

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This internationally renowned Russian pie has, traditionally, a wide range of fillings. Salmon with rice has proved to be the most popular, particularly in Finland, where this is a national dish. Every household has its own version. This is the personal favourite of Silvija Davidson, who gave me the recipe.