This lovely Russian fish pie is probably pretty far from being Russian due to the fact that we have fussed with the original recipe so much over the years. We like our tweaks, which include the addition of some creamy feta and also a touch of dill.
7 people made this
500g cooked salmon, flaked
4 hard boiled eggs, roughly chopped
chopped fresh parsley, to taste
zest of 1 lemon
1 tub crème fraîche
salt and pepper, to taste
110g crumbled feta cheese
1 teaspoon chopped fresh dill
1 packet puff pastry
1 egg, beaten
Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease a baking tray.
Combine all of the ingredients, except the 1 beaten egg and the puff pastry, in a large mixing bowl and mix well.
Roll the pastry out into a large square and using a slotted spoon, transfer the pie filling to the centre of the pastry and fold the pastry up into a parcel, fold the edges together and seal. Brush with the beaten egg.
Bake in the preheated oven for 45 minutes until golden brown. Remove from the oven and enjoy!