Best 2 Salmon Rice Pie Recipes

Salmon Rice Pie is a traditional dish from the northern regions of Europe, often served during special occasions or holidays. It is a savory and comforting dish, featuring flaked salmon, creamy rice, and a golden crust. Whether it be for a family gathering, a potluck, or as a main course for a special meal, Salmon Rice Pie is sure to impress with its combination of flavors and textures.

Here are our top 2 tried and tested recipes!

RICE AND SALMON PIE

Rice and Salmon Pie image

From the Australian Table magazine May 2007 edition. They state - Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. This pie is great served with light sour cream, flavoured with a little dill and a squeeze of lemon. Preparation times are estimated and cooking of rice not included, chill time included in passive time.

Provided by ImPat

Categories Rice

Time 1h5m

Yield 2 pies, 4 serving(s)

Number Of Ingredients 8

Ingredients

30 g butter
1 leek (washed, finely sliced)
2 cups cooked rice (cooled - 2/3 cup raw)
220 g red salmon (drained, bones removed and flaked)
1 teaspoon dill (or chives chopped)
3 sheets puff pastry (frozen, thawed)
3 eggs (hard boiled, peeled and quartered)
1 egg (beaten to glaze)

Steps:

Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
Line two baking trays with baking paper.
Melt butter in frying pan on medium heat.
Cook leek for 5 minutes, stirring until bright green and soft.
Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
Cut one pastry sheet in half and place on prepared trays.
Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
Cut three slashes into top and refrigerate for 10 minutes.
Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
Cut and serve.

SALMON-RICE PIE

Salmon-Rice Pie image

A good way to use leftover rice AND get your Omega-3s. This is a good way to use leftover white rice from Chinese take-out. This a great recipe to improvise with different filling ingredients.

Provided by ClareVH

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 egg, beaten
2 tablespoons chopped onions
1 (7 3/4 ounce) can salmon
2/3 cup finely chopped broccoli
milk
2 eggs, beaten
1/4 teaspoon dill weed
salt and pepper

Steps:

Preheat oven to 350 deg F.
For Crust: Combine rice, cheese, egg and onion.
Press into a buttered 9-inch pie plate.
For Filling: Drain salmon, reserving liquid.
Break salmon into large chunks and distribute over bottom of rice crust.
Sprinkle broccoli over salmon.
Add enough milk to reserved salmon liquid to equal 2/3 cup.
Combine with eggs, dill, salt and pepper.
Pour milk mixture carefully over salmon and broccoli.
Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.

Tips:

Choose the right salmon. Fresh, wild-caught salmon is the best option for this pie, as it has a firmer texture and richer flavor. If you can't find fresh salmon, frozen salmon will also work, but be sure to thaw it completely before using it.
Cook the salmon properly. The salmon should be cooked through but still moist and flaky. The best way to cook salmon is to bake it in the oven at 400 degrees Fahrenheit for 15-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Use high-quality rice. Sushi rice or jasmine rice are both good options for this pie. They have a light, fluffy texture that will complement the salmon and vegetables.
Don't overcook the vegetables. The vegetables should be cooked until they are tender but still have a bit of crunch. Overcooked vegetables will make the pie mushy.
Use a good quality cheese. A sharp cheddar cheese or a Gruyère cheese will give the pie a rich, flavorful crust.
Let the pie cool before slicing. This will help the filling to set and make it easier to slice.

Conclusion:

Salmon rice pie is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover salmon, and it's also a healthy and satisfying meal. With its flaky salmon, tender vegetables, and creamy rice, this pie is sure to be a hit with everyone who tries it.

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