Pirog with Atlantic Salmon and Sago
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt sago
- funt Atlantic salmon (semga)
- funt vizigá
- spoon butter
- eggs, hard-boiled
- green onion
- dill
- salt and plain pepper
Instructions
- Boil and drain sago; season with salt, butter, crushed pepper, dill and optional green onion.
- Layer sago, chopped eggs, salmon (peppered), sago, then dough on the rolled base.
- Glaze with butter-egg-water, dust with rusk crumbs, and bake in a hot oven.