Finnish Salmon Pie (Lohipiirakka)
This rustic Finnish pie is a hearty and delicious dish filled with creamy salmon and rice. The buttery pastry crust perfectly complements the rich filling, making it an ideal meal for cold winter evenings.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
1 lb fresh salmon, skin removed
1 cup cooked rice
1 onion, finely chopped
1/2 cup heavy cream
2 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper to taste
2 sheets puff pastry
1 egg, beaten for glaze
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the salmon with salt, pepper, and lemon juice, then flake it into small pieces.
3. In a bowl, mix the flaked salmon with cooked rice, chopped onion, dill, and heavy cream until well combined.
4. Roll out one sheet of puff pastry on a floured surface and place it in a pie dish, trimming any excess around the edges.
5. Fill the pastry with the salmon and rice mixture, spreading it out evenly.
6. Roll out the second sheet of puff pastry and place it over the filling, sealing the edges by crimping with a fork.
7. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top with beaten egg for a golden finish.
9. Bake in the preheated oven for 30-35 minutes until the pastry is golden brown.
10. Let cool slightly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
