Gramma Bahrt’s Salmon Piroghi

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Servings: 6 Difficulty: Advanced
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A savory French-style pie filled with flaked salmon, seasoned rice, and hard-boiled eggs
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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.

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Gramma Bahrt’s Salmon Piroghi

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 450

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

  1. Preheat the oven to 425°F (220°C).
  2. Line a 9-inch pie pan with one sheet of pastry dough and brush the bottom and sides with 1 tablespoon of melted butter.
  3. 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).
  4. Spread half of the cooked rice evenly over the bottom and up the sides of the pre-baked crust.
  5. Layer the coarsely flaked salmon evenly over the rice.
  6. Drizzle the nutmeg-flavored lemon juice over the salmon.
  7. Arrange the sliced hard-boiled eggs over the salmon layer.
  8. Season with salt and fresh-cracked pepper to taste.
  9. Top with the remaining cooked rice.
  10. In a small bowl, mix the remaining 1/4 cup melted butter with the chopped chives. Pour this mixture evenly over the rice topping.
  11. 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.
  12. 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.
  13. Let cool for 10 minutes before slicing. Just before serving, sprinkle lightly with onion salt.
  14. 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.

Keywords: salmon, piroghi, pie, pastry, rice, eggs, chives, lemon, nutmeg, french, main course, baking, comfort food, family dinner, herbed, flaky crust, hard-boiled eggs, seafood pie, gramma bahrt
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