Russian Salmon Pie

2 sheets puff pastry
300 g salmon
100 g rice
200 g button mushrooms
300 g spinach
70 g butter
1 clove garlic
2 eggs
dill
salt
ground black pepper

Fry spinach for about 10 minutes on high heat on 20 g butter with pressed garlic, salt and pepper. Hard boil eggs. Steam salmon for about 5 minutes and then remove the skin (is there is any). Cook rice al dente, strain it and add 30 g butter and finely chopped eggs.

Grease casserole dish. Flatten both pieces of puff pastry. Place one piece in the dish (flatten that much so it covers the sides of the dish too) and make a few holes with a fork on the bottom.

Spread rice with eggs on the bottom, follow with thinly cut mushrooms, spinach, salmon, chopped dill and cubes of remaining butter.

From the second piece of pastry cut rectangle slightly bigger than the dish and cut out a few holes with a tiny cookie cutter. Cover your pie with it and pres sides so it’s properly sealed. Spread some egg yolk on top for shine. Bake in a preheated oven on 180°C for about 30-35 minutes.

Note: I made this dish as a part of Sale & Pepe Tasting Team for December 2008 issue.

Recept na srpskom.