Finnish Salmon Pie (Lohipiirakka)

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
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This Finnish Salmon Pie, or Lohipiirakka, is the perfect blend of flaky pastry and savory filling. It brings a touch of Nordic charm to your table, and it's ideal for any season. You'll love how the fresh dill and creamy texture complement the rich salmon.

Ingredients for Finnish Salmon Pie (Lohipiirakka)

Salmon is the star of this dish, bringing its rich, buttery flavor and healthy omega-3 fats. Cooked rice adds body and absorbs the flavors, making the pie hearty and satisfying. Onion provides a subtle sweetness and depth, while heavy cream ensures a luscious, creamy texture. Fresh dill introduces a burst of bright, herbal notes that cut through the richness. A touch of lemon juice lends a zesty brightness, balancing the flavors. The puff pastry is the perfect flaky vessel to encase all these delicious ingredients.

Tips & Tricks

  • Use fresh or frozen salmon, but make sure it's completely thawed before using.
  • Try adding a pinch of nutmeg to the filling for an extra layer of warmth.
  • If you’re in a hurry, use pre-cooked rice to speed things up.

Serving Suggestions

This pie pairs beautifully with a simple green salad tossed in a light vinaigrette. You could also serve it with steamed asparagus or roasted root vegetables for a heartier meal. A crisp white wine like Sauvignon Blanc would complement the flavors nicely.

Frequently Asked Questions

Can I use canned salmon?
Yes, canned salmon can work in a pinch. Make sure to drain it well and remove any large bones.
Can I make this pie ahead of time?
Absolutely! You can assemble the pie and refrigerate it for up to a day before baking. Just add a few extra minutes to the bake time.
What if I don’t have puff pastry?
You can use pie crust or phyllo dough as alternatives, though the texture will vary slightly.

Finnish Salmon Pie (Lohipiirakka) Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This ensures it's hot and ready for the pie, so you'll get that perfect golden crust.

Next, take your salmon and season it with salt, pepper, and a squeeze of lemon juice. Flake it into small pieces using a fork or your fingers. The lemon juice not only adds flavor but also helps break down the fish slightly.

In a large mixing bowl, combine the flaked salmon with the cooked rice, chopped onion, dill, and heavy cream. Mix everything well until it’s evenly combined. You want each bite to have a bit of everything.

Roll out one sheet of puff pastry on a lightly floured surface. Carefully place it into your pie dish, trimming any excess around the edges. This forms the base of your pie.

Now, spoon the salmon and rice mixture into the prepared pastry, spreading it out evenly to fill the dish completely.

Roll out the second sheet of puff pastry and lay it over the filling. Seal the edges by crimping them with a fork for that classic pie crust look. Make a few slits in the top to allow steam to escape while it bakes.

Brush the top with a beaten egg. This gives the pie a beautiful, shiny, golden finish once it’s baked.

Bake in your preheated oven for 30-35 minutes. You’re looking for a puffed-up, golden brown crust. Let it cool slightly before serving to allow the filling to set a bit.

Why You'll Love This Recipe

  • A delightful mix of flavors and textures.
  • Easy to make with simple ingredients.
  • Perfect for a cozy family dinner or entertaining guests.
  • Impressive presentation with minimal effort.

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

Step-by-step 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.

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