A Boke of Gode Cookery Presents


PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Traditional Russian loaf stuffed with salmon

Brioche Dough:

  • 1/2 cup scalded milk
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1 tsp. salt
  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 egg yolk
  • 3 eggs, beaten
  • 3 1/4 cups sifted flour
  • 1 chopped onion
  • 1/4 cup butter
  • 1/2 lb. mushrooms, sliced
  • 1 1/2 lb. salmon
  • 1/2 cup dry white wine
  • 1 Tbs. dill
  • 4 cups cooked rice
  • 1 egg white
Prepare the brioche dough the day before. Cream butter, then add sugar and salt. Soften yeast in warm water. Blend the milk, creamed mixture, and yeast. Add egg yolk, eggs, and flour. Beat with a wooden spoon for two minutes. Cover and let rise in warm place until more than doubled, about two hours. Stir down and beat thoroughly. Cover tightly with aluminum foil and refrigerate.

Sauté onion in butter until tender. Add mushrooms and sauté a few minutes longer. Remove all skin & bones from the salmon. Combine the salmon, vegetable sauté, dill, rice, and wine. Season with salt & pepper to taste. Stir dough down and turn out on a floured surface. Roll out into a rectangle at least 18" x 16". Pile filling into a meatloaf shape in the center of the dough, leaving at least 4 inches on all sides clear. Draw long sides together over the filling & pinch to seal. Cut off a triangle from each corner and fold ends like an envelope. Place seam side down on a lightly greased baking sheet. Add steam holes on top, then brush with egg white. Bake at 425º F for 10 minutes, then lower heat to 350º F and bake for another 20, or until dough is a golden brown.

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