Russian-Style Salted Salmon Pie

Russian-Style Salted Salmon Pie

Here's an elegant salmon pie for a birthday treat. They are filled with bargain-buy salted salmon from a grocery store. They taste better if you use salted salmon. No need to add any salt, since it comes out of the salmon.

Ingredients: 6 servings

Frozen puff pastry
a box of 4 sheets
Lightly salted salmon
4 thinly sliced fillets
1 medium
Cellophane noodles
10 g
Boiled egg
Egg yolk
Vegetable oil
Aurora sauce
1 tablespoon each mayonnaise and ketchup


1. Remove the salmon skin and thinly slice the flesh.
2. Thinly slice the onion. Heat 2 tablespoons of vegetable oil in a skillet and sauté the onion until browned.
3. Soak the harusame noodles in water to rehydrate, pre-boil until tender, then cut into small pieces.
4. Boil the egg and cut into round slices.
5. Connect 1/2 sheet of puff pastry with a full sheet of puff pastry. This will form the bottom of the pie.
6. Flip the baking sheet over and place the puff pastry on the underside of the baking sheet. Arrange the filling on top of the puff pastry.
7. Arrange the salmon on top of the puff pastry, leaving a 1 cm border around the edge. Fill the inside with the salmon.
8. Spread the harusame noodles on top.
9. Place sliced onions on top.
10. Arrange the sliced boiled eggs on top.
11. Place the remaining salmon on top.
12. Once the filling is assembled, place 2 sheets of puff pastry side by side on top to cover it. Lightly press on the surface evenly to make it settle.
13. Place a strip of the remaining puff pasty over the seam to make it look like a ribbon. Place another strip perpendicularly and decorate it with a ribbon made from another strip.
14. Press the edges with your fingers, then, using a fork, press the edges of dough together all the way around. Pierce several holes into the surface with a fork.
15. Brush the beaten egg on top. Preheat the oven to 200℃, place the baking sheet on the lower rack, and bake for 20 minutes. Reduce the temperature to 180℃ and bake for another 20 minutes.

Story Behind this Recipe

This is a recipe my mother taught me a long time ago.
The filling of this "Russian-style salmon pie" is similar to the filling for piroshki.