Rye fish pie (rybnyi pirog)

The fish pie is one of the oldest festive dishes of northern Russian cooking, almost an everyday food in the land of rivers and lakes. The rye flour gives the dough its dark, slightly sour taste, and the filling is fresh fish. Traditionally it was served on the festive table and to guests.

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Method

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1. Knead the flours with the yeast, water, oil and salt into a dough and prove for 1 hour. ⏱ Timer: 1 h
2. Soften the onions in butter and mix with the rice and chopped dill.
3. Cut the fish into small cubes, season, and mix with the onion rice.
4. Divide the dough in two and roll out two rectangles; place one on a baking tray and spoon the filling onto it.
5. Cover with the second sheet, press the edges together, brush with egg yolk and prick in several places.
6. Bake at 200 °C for 40-45 minutes until golden; rest for 10 minutes and serve sliced. ⏱ Timer: 40 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The fish should be fresh and boneless, cut into small cubes so it cooks evenly.
• The onion rice absorbs the fish juices so the base does not turn soggy.
• Rest before serving so the filling sets.

Frequently asked questions

Can salmon be used?

Yes, with salmon or trout the flavour is richer.

Can it be frozen?

Sliced after baking, for 1 month.

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More russian ideas

• Pike-perch in sour cream (sudak v smetane)
• Baked salmon with sour cream and dill sauce
• Crucian carp in sour cream (karasi v smetane)
• Pan-fried herring in flour (zharenaya selyodka)
• Rasstegai (open fish pies)
• Whole stuffed fish (farshirovannaya ryba)
• Seledka pod shuboy (herring under a fur coat)

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