Smoked salmon pirogues

6 servings
30 min
30 min


Number of serving: 6
6 dl wheat flour

1 pinch of salt

250 grams butter, room-temperature

1 egg

2 tbsp water


150g smoked salmon

2 hard-boiled egg

1 1/2 dl cold, cooked rice

3-4 tbsp dill, finely shopped

1 egg for brushing


  • Mix flour, salt and butter. Whisk the egg together with water and add it to the butter- and flour mixture. Work the dough and let it rest in the fridge for about 30 minutes.
  • Pre-heat the oven to 225 degrees C. Finely chop the salmon and the eggs. Combine with the rise and dill.
  • Divide the dough into two and roll out each piece. Cut each peace into 6 squares, 10x10 cm. Place a small amount of filling onto each square, brush the edges of the dough with a beaten egg, fold the dough into a triangle och press the edges.
  • Place the pirogues onto a oven paper covered baking plate. bake in the middle of the oven for about 15 minutes until golden.



This sounds really good.

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