Alaska Salmon Pirok

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,208.2
  • Total Fat: 96.7 g
  • Cholesterol: 649.4 mg
  • Sodium: 13,861.7 mg
  • Total Carbs: 173.2 g
  • Dietary Fiber: 21.8 g
  • Protein: 159.5 g

View full nutritional breakdown of Alaska Salmon Pirok calories by ingredient
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Variation on a traditional recipe taught to me in
Karluk Village on Kodiak Island, Alaska

Variation on a traditional recipe taught to me in
Karluk Village on Kodiak Island, Alaska

Number of Servings: 1


    * Red Potato, 680 grams
    * Carrots, raw, 1 carrot (7-1/2")
    * Green Onions, raw, 1 cup, chopped
    * Green Garlic or Leeks, raw, 0.5 cup chopped
    * Egg, fresh, 2 extra large
    * Olive Oil, 4 tbsp
    * Smoked Salmon (lox), 680 grams
    * Blueberries, fresh or frozen, 1 cup
    * Standard yeast pie crust, as described
    * Dried herbs, as described or desired


Need pot, two bowls and a ceramic/glass casserole dish

Quarter/cube potatoes and random bevel slice carrots
Boil together until just soft enough to mash, drain,
Mash potatoes and carrots with olive oil in one bowl
Chop green garlic or leeks and green onions together, rest

Crumble smoked salmon into separate bowl, add paprika
(if fresh salmon, should be first baked briefly then cooled)
Separate eggs, put yolks in potatoes and whites in salmon

Fold mashed potato/carrot with egg yolks and garlic/onions
Add whatever dried herbs you wish, basil and marjoram

Other bowl, fold egg whites, olive oil into salmon crumble
Add sprinkle of dill (NOT TOO MUCH DILL IS DOMINANT)

Now make yeast bread dough as you would for any bread
Roll out dough, brush with olive oil, fold, brush, fold again
Cut dough in half, ball and roll out into top/bottom crust
Preheat oven to 175 while you finish pirok as follows:

Place bottom crust in greased glass casserole dish
Spread mashed vegetable mix over entire bottom
Spread salmon mix entirely over top of vegetable mix
Spread frozen blueberries evenly over salmon
Cover with top crust and seal around the edges

Let pirok *proof* in warmed oven until top crust fluffs up
Remove pirok to counter to rest, and reheat oven to 375
When oven is uniformly heated to 375, now *bake* pirok

After 20 minutes cover edge of crust with aluminum foil
Cook additional 25 minutes, or as desired, not too long!!
(NOTE: Since vegetables are already blanched in mashing
and since lox is already smoked safe to eat, you're baking
pirok only to let flavors mingle and get a nice crust color]

Remove and rest for five minutes before slicing
Plate with hollandaise sauce and curled carrots/parsley
Serves four adults with hearty outdoor appetites

Your guests will thank you for this after a day of winter play
Also nice Celebration of the Salmon on summer's first run
Also easily digested by someone recovering from illness

Number of Servings: 1

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