This classic Salmon Piroghi is a hearty, comforting main dish that combines tender flaked salmon with herbed rice and sliced hard-boiled eggs, all encased in a golden, flaky pastry crust. The filling is brightened with lemon juice and nutmeg, while melted butter and chives add richness and aroma. It’s an elegant yet home-style recipe perfect for family dinners or special occasions. The combination of textures—crispy crust, creamy rice, and flaky fish—makes every bite satisfying. Serve with a fresh green salad for a balanced meal that feels both nostalgic and refined. Ideal for weekend cooking or when you want to impress guests with a homemade centerpiece.
Gramma Bahrt’s Salmon Piroghi
Description
This classic Salmon Piroghi is a hearty, comforting main dish that combines tender flaked salmon with herbed rice and sliced hard-boiled eggs, all encased in a golden, flaky pastry crust. The filling is brightened with lemon juice and nutmeg, while melted butter and chives add richness and aroma. It’s an elegant yet home-style recipe perfect for family dinners or special occasions. The combination of textures—crispy crust, creamy rice, and flaky fish—makes every bite satisfying. Serve with a fresh green salad for a balanced meal that feels both nostalgic and refined. Ideal for weekend cooking or when you want to impress guests with a homemade centerpiece.Ingredients
Directions
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Preheat the oven to 425°F (220°C).
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Line a 9-inch pie pan with one sheet of pastry dough and brush the bottom and sides with 1 tablespoon of melted butter.
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Blind bake the crust for 5-8 minutes, until the dough just begins to color. Remove from oven and reduce temperature to 400°F (200°C).
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Spread half of the cooked rice evenly over the bottom and up the sides of the pre-baked crust.
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Layer the coarsely flaked salmon evenly over the rice.
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Drizzle the nutmeg-flavored lemon juice over the salmon.
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Arrange the sliced hard-boiled eggs over the salmon layer.
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Season with salt and fresh-cracked pepper to taste.
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Top with the remaining cooked rice.
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In a small bowl, mix the remaining 1/4 cup melted butter with the chopped chives. Pour this mixture evenly over the rice topping.
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Cover with the second pastry crust. Crimp the edges to seal, cut several slits in the top to vent steam, and brush the top crust with the egg yolk glaze.
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Bake at 400°F (200°C) for about 35 minutes, until the crust is golden brown. If the crust browns too quickly, loosely cover the top with foil.
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Let cool for 10 minutes before slicing. Just before serving, sprinkle lightly with onion salt.
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Garnish with sprigs of parsley lightly dipped in paprika and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Cholesterol 110mg37%
- Sodium 350mg15%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
