Russian fish pie recipe

By Angela Boggiano

  1. Serves 6-8
  2. Takes 20 minutes to make and 25 minutes to cook, plus freezing and 1¼ hours’ baking from frozen
  3. Rating

Prepare this attractive fish pie ahead and eat immediately or bake from frozen. It's the perfect pie for entertaining.

tried and tested
Russian fish pie


  1. Knob of butter
  2. 1 tbsp olive oil
  3. 1 large onion, finely chopped
  4. 150g chestnut mushrooms, chopped
  5. 1 tsp ground turmeric
  6. 100g freshly cooked basmati rice
  7. Bunch of fresh dill, chopped
  8. Bunch of fresh parsley, chopped
  9. 1 tbsp capers, rinsed and chopped
  10. Zest of 1 lemon
  11. 2 large free-range eggs, hard-boiled and chopped, plus 1 beaten free-range egg, for glazing
  12. Plain flour, for dusting
  13. 2 x 500g packs fresh puff pastry
  14. 800g piece salmon tail fillet


  1. 1. Heat the butter and oil in a pan over a low heat and cook the onion for 5-6 minutes. Add the mushrooms and cook for 5-8 minutes. Stir in the turmeric and cook for 1 minute, then add the rice, herbs, capers, zest and chopped egg. Season and cool.
  2. 2. On a floured board, roll out 1 piece of pastry to pound coin-thickness and trim to a 30cm x 20cm rectangle. Put on a large baking sheet and place the salmon on the pastry. Season, then arrange the rice mixture on top. Brush the pastry edges with beaten egg. Roll out the remaining pastry, so it will generously cover the salmon, and lay over the top. Trim, leaving a 2cm border, and press the pastry together to seal. Use any pastry trimmings to decorate the top. 3. To eat now, preheat the oven to 200°C/fan180°C/gas 6 and bake for 35-40 minutes. To freeze, wrap cling film around the pie and baking sheet and freeze for up to 3 months. To serve, preheat the oven to 180°C/fan160°C/gas 4. Bake from frozen for 1 hour 5 minutes. Turn the oven to 220°C/fan200°C/gas 7 and cook for a further 10 minutes, until it is cooked.

Nutritional info

Per serving (based on 8) 618kcals, 38.7g fat (14.5g saturated), 30g protein, 40.5g carbs, 2.1g sugar, 1.1g salt

Wine Recommendation

Russian fish pie: a relatively light, crisp Chardonnay, in the form of a Chablis, is an elegant but full-flavoured match for the salmon.


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December 23

This looked fabulous and tasted just as good as it looked! My children also had great fun decorating it with pastry fish, shells, seaweed and all things from the sea!

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