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a slice of pirok (alaskan salmon pie) showing a cross section of the layers in a golden crust: brown rice, hard-boiled eggs, flaked salmon, cheese, and sauteed vegetables

Pirok (Alaskan Salmon Pie)

Pirok is a traditional Alaskan salmon pie with Russian influence. This savory, double-crusted pie is layered with rice, salmon, hard-boiled eggs, vegetables, and cheese, then baked until golden and hearty. It is a comforting, filling dish that varies from family to family and is especially well suited for cold weather meals.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine American
Servings 1 9" Pie

Ingredients
  

Crust

Salmon Pie Filling

  • 1 lb Fresh Salmon (454g)
  • 1½ cups Cooked Brown Rice
  • 2 Eggs, hard-boiled
  • ½ cup Sharp Cheddar Cheese, shredded
  • ¼ cup Fine Breadcrumbs
  • 1 Carrot, diced (~85g)
  • ½ Onion, sliced (~115g)
  • ¼ Cabbage, cored and sliced (~225g)
  • 4 oz Mushrooms, sliced (115g)
  • 1 stalk Celery, diced (~55g)
  • 2 tbsp Butter (28g)
  • 1½ tsp Salt more to taste
  • ¼ tsp Black Pepper, ground
  • 2 tbsp Heavy Whipping Cream (30mL)

Instructions
 

Make the Crust

  • Prepare one batch of flaky pie crust. Split the dough into two even discs, wrap them in plastic wrap, and refrigerate until ready to roll out.

Bake the Salmon

  • Preheat the oven to 350°F (175°C).
  • Place the salmon on a baking sheet lined with parchment paper and sprinkle with 1 teaspoon of salt. If using salmon fillets with skin, place them skin-side down.
  • Bake until a meat thermometer inserted into the center of the salmon reads 145°F (63°C). The cooking time will vary depending on thickness. For a fillet about 1.5 inches thick (4cm), this typically takes about 40 minutes.
  • Allow the salmon to cool slightly, then flake it with a fork and set aside.

Prepare the Vegetables

  • In a large skillet, melt the 2 tablespoons of butter over medium heat.
  • Add the sliced onion, diced carrot, and diced celery. Sauté until the onion is translucent, about 5 to 7 minutes.
  • Add the sliced mushrooms and cook until they are soft, about 5 minutes.
  • Add the cabbage and continue cooking until fully wilted, about 5 minutes more.
  • Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Remove from the heat and set aside to cool.

Assemble the Pirok

  • Preheat the oven to 350°F (175°C).
  • Roll out your prepared pie dough into two rounds about 2 mm thick and at least 1 inch wider than your 9-inch pie tin. See here for how to roll out pie dough.
  • Fit one round into the pie tin, pressing it gently into the corners. Trim the edges with kitchen scissors so there is about 1 inch of overhang. See how to fit pie dough into a tin here.
  • Press the 1½ cups of cooked brown rice into the bottom of the pie.
  • Slice the hard-boiled eggs and arrange them in a single layer over the rice.
  • Add the flaked salmon, pressing it down gently so it fills any gaps between the rice and egg slices.
  • Sprinkle the shredded cheese evenly over the salmon.
  • Sprinkle the breadcrumbs over the cheese.
  • Mound the sautéed vegetable mixture over the top, pressing the filling firmly into the pie tin to remove any air pockets. The filling will mound out over the top of the pie tin.
  • Pour 2 tablespoons of heavy whipping cream over the filled pie.
  • Place the second round of dough over the filling and trim it using kitchen scissors so it is about ½ inch shorter than the bottom crust all the way around. Seal the edges using your preferred method.
  • Brush the top heavy whipping cream. Cut vents into the top crust to allow steam to escape.
  • Bake for about 1 hour, or until the crust is golden brown.
  • Let the pie cool for at least 30 minutes before slicing and serving.
Keyword Alaska, Pirok, Salmon, Salmon pie, savory pie
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