This is my first dish for this month's Cook Around the Globe. I am exploring the cuisines of Russia, Poland, Belarus, Lithuania, Estonia, and Latvia this month. If you like the dishes of that part of the world or if you are just curious - join me in this event. I have prepared a salmon pie some years ago - and liked it a lot. So this month's choice of countries gave me the opportunity to make this delicious pie again. HubbyGrouch liked it, too. The original recipe does not call for seasoning the salmon in any way, not even with salt. I thought that would be too bland and added some salt and pepper. You could also add a little lemon juice. Be careful not to over-season the pie - it is supposed to be rather subtle. The best thing to do is to pick a really good piece of tasty salmon.
2 1/2 tbsp butter
1 small onion, minced
175 g cooked long grain rice (about 1/4 cup dry rice)
1 tbsp fresh chopped dill
1-2 tbsp lemon juice
450-500g puff pastry (2 sheets)
450 g skinless salmon fillet, cut into 2" cubes
3 hard boiled eggs, coarsely chopped
1 egg, lightly beaten
salt and pepper
Thaw puff pastry if using frozen one. Preheat oven to 400F. Melt butter over medium heat. Add onion and cook until softened, about 10 minutes. Remove from heat, stir in rice, dill, lemon juice, salt, and pepper.
Line a rimmed baking sheet with parchment paper. Place one sheet of puff pastry on the baking sheet. Spread rice mix on top, leaving about 3/4" edge.
If desired, season salmon with salt, pepper, and lemon juice. Place on top of rice.
Spread egg over salmon, season lightly with salt. Brush edge with beaten egg. Place second pastry sheet over the pie and press edges together thoroughly. Brush top with egg and prick several holes into pastry, using a toothpick or similar.
Bake pie for 30-35 minutes, until golden brown. Cover with foil if the pie is getting too brown. Serve warm or at room temperature with a side salad.