Salmon pie

Name: Salmon pie
Yield: 4 servings
Cuisine: American
Ingredients: 250 ml basmati rice; 2-3 onions; 3-4 pounds Skinless boneless salmon (farm raised is better); Frozen doh (2 loaves); 1 egg, Salt, black pepper, olive oil

Dmitry @dbayev

Invented by Tanya Ivanova

Dmitry @dbayev

Invented by Tanya Ivanova

Saved

Ingredients

4 servings

250 mlbasmati rice
2-3onions
3-4 poundsSkinless boneless salmon (farm raised is better)
Chicken broth (powder is ok) 125 ml
Unsalted butter 3oz
Frozen doh (2 loaves)
1egg, Salt, black pepper, olive oil

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Steps

1

Take out 2 frozen doh loaves and place them on parchment paper sprinkled with flower for 3 hours. Keep it covered at the room temperature.
2

Cut onions into half circles and fry in olive olive oil until golden.
3

Cook rice in pressure cooker with chicken broth (15 minutes) using quick release at the end. Alternatively you can cook rice on stove w/o chicken broth.
4

Prepare the base for the pie using one of doh loafs. Put it on baking sheet lightly greased with olive oil.
5

Remove all bones from salmon, cut it in 1-2 inch pieces
6

Arrange rice, then onions and then salmon in layers on top of doh base. Make sure salmon is evenly distributed.
7

Sprinkle salmon with salt and pepper and add small pieces of butter on top
8

Prepare the top doh layer using the second loaf.
9

Cover salmon with top doh layer, stitch both top and bottom layers around the perimeter. Remove excess of doh if needed.
10

Cover the top with one whipped egg and puncture small holes with knife for ventilation.
11

Bake pie in the middle of oven on 375F for 30 minutes or until top crust turns golden.
12

When ready take out of the oven, apply some butter on top and cover with paper towel for about 20 minutes to keep crust soft.