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Loading...A classic Russian celebration pie featuring flaky yeasted dough wrapped around layers of tender salmon, sautéed mushrooms, fresh dill, and egg. Served warm in thick slices, it is the centerpiece of festive tables and Sunday family dinners alike.
Prep Time45 mins
Cook Time40 mins
Total Time85 mins
Servings6
Yield6 generous slices
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 18 gFat
- 7 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 4 gSugar
- 24 gProtein
- 520 mgSodium
- 580 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Yeast Dough
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp fine sea salt
For the Salmon-Mushroom Filling
- 1 lb skinless salmon fillet
- 8 oz cremini or button mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 3 tbsp unsalted butter, divided
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 hard-boiled egg, peeled and chopped
For the Glaze and Assembly
- 1 large egg, beaten with 1 tbsp water
- 1 tbsp milk for brushing
- 1 tbsp sesame seeds (optional)
- A few sprigs of fresh dill for garnish
- All-purpose flour for dusting the surface
Directions
- Activate the yeast by stirring the warm milk, sugar, and yeast together in a small bowl; let stand 8 to 10 minutes until foamy and fragrant.
- Make the dough: in a large bowl combine the flour and salt, then add the yeast mixture, egg, and melted butter. Knead on a floured surface for 8 to 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Prepare the filling: pat the salmon dry and pan-sear in 1 tablespoon butter over medium heat for 3 to 4 minutes per side until just opaque; flake into large chunks and cool. In the same pan, melt the remaining 2 tablespoons butter, sauté the onion 4 minutes until soft, add the mushrooms and cook 6 to 8 minutes until all liquid evaporates. Combine the salmon, mushroom mixture, dill, hard-boiled egg, salt, and pepper in a bowl.
- Shape the dough: divide the risen dough into a two-thirds piece and a one-third piece. Roll the larger piece on parchment into a 12 by 16 inch rectangle about 1/4 inch thick, leaving the center third (lengthwise) for the filling and 2-inch borders on the long edges.
- Assemble the pie: mound the filling along the center third in a long strip. Fold the long sides up over the filling so they meet in the middle, then pinch the seams to seal. Roll the smaller dough piece into a long rectangle and drape over the top, tucking and sealing the edges and ends. Transfer to a parchment-lined sheet pan.
- Cut 4 to 5 small steam vents along the top with a sharp knife, then brush generously with the egg-milk glaze and sprinkle with sesame seeds if using. Let the shaped pie rest at room temperature for 20 minutes while you preheat the oven to 375°F.
- Bake for 35 to 40 minutes until deeply golden brown and the dough sounds hollow when tapped. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Cool on the pan for at least 15 minutes, garnish with fresh dill sprigs, then slice into thick wedges and serve warm with a dollop of sour cream or a cucumber-dill salad.
Cook’s Notes
- Do not overfill the pie or the seams will burst during baking; keep the filling in a compact central strip.
- For the flakiest crust, chill the shaped pie for 10 minutes before baking to relax the gluten.
- Leftover slices reheat beautifully in a 325°F oven for 8 to 10 minutes; avoid the microwave which softens the crust.
- Smoked salmon can replace half the fresh salmon for a deeper, more traditional festive flavor.
- Serve with cold sour cream, pickled cucumbers, or a simple green salad to balance the richness.
