Pirog with Fish Forcemeat and Sardines
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 2 funt pike (or other low-bone fish)
- 15 sardines
- 2-3 spoon butter
- 1 onion
- green parsley
- salt and pepper
Instructions
- Clean and bone the pike, salt and pepper, tie in a cloth ~2 hours, then slice.
- Fry onion, add fish, fry nearly done, cool and chop; mix in parsley.
- Spread on dough, scatter chopped sardines, sprinkle butter, cover with dough.