Salmon Leek Pelmeni ‘Rose’

Classic pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. There is debate about the exact place of origin with Ural and Siberia both maintaining strong claims. This Russian comfort food is part of the group of Eastern European dumplings like ‘vareniki, pierogis and uszka’. The word “pelmeni” describes the ear-shaped appearance of these dumplings. Fillings generally consist of ground meat such as pork, lamb, beef or mushrooms as well as salt, pepper and sometimes herbs and onions.

In Russia’s Far East the locals replace meats with salmon to make a native version of this common national dish. This is an exotic region with a unique climate, landscape, flora and fauna. Basic fruits and vegetables that grow in most Russian home gardens must be shipped to this region because of its harsh climate does not allow much to grow. Dairy products are also imported at high cost so they rarely are found in the local diet.

Fish and seafood are the basic staples in the Far Eastern diet and are not delicacies for special occasions as is the case in Russia’s European and Siberian regions. Fish is often used instead of meat in cooking common Russian dishes such as cutlets, cabbage rolls and pelmeni.

Back in March of this year (2021), I had posted a blog about traditional pelmeni containing beef filling. We enjoyed that meal a lot and have since had it numerous times with various fillings. After doing some research, I realized that fish pelmeni was a ‘real thing’. I had also seen an idea from the internet about using salmon and pastry to form a ‘salmon rose’. I thought, why couldn’t that tender pelmeni dough be used along with fresh salmon & leeks to make something special? I realize I have strayed a long way from the classic ear shaped pelmeni but the flavor is just as wonderful.

Print Recipe
Salmon Leek Pelmeni 'Rose'
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Veggies
Course Main Dish
Cuisine European
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Wrap in plastic wrap & set aside to allow dough to rest until the filling is prepared.
Leek & Salmon Fillings
  1. In a sauce pan, sauté garlic, leeks & mushrooms in 1 Tbsp olive oil until tender. Remove from heat & place in a dish to cool until needed later.
  2. Prepare fresh salmon (skin, debone & slice thinly); refrigerate until ready to assemble. In a small bowl, combine all remaining filling ingredients. Set aside
Soya Broth & Veggies
  1. In a non-stick skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini & oregano. Cook for about 2 minutes; remove veggies to a dish & set aside.
  2. In the NON-STICK saucepan, bring all broth ingredients to a boil. Simmer for a few minutes; turn off heat.
Assembly & Cooking
  1. On a LIGHTLY oiled work surface, roll out dough as thin as possible. Cut (20) 4-inch discs from pastry with a fluted, circular pastry cutter. Align the discs in 2 lines, making them overlap slightly. One line should consist of 12 circles & other other line the remaining 8. With your rolling pin, slightly roll over each line to help press the circles together a bit.
  2. On the shorter line of dough, distribute cooled leek/mushroom filling. Roll up to form the center of the salmon 'rose'. The roll should hold together but not be tightly rolled so it will steam properly. On the longer line of dough circles, distribute the thinly sliced salmon. Top salmon with Panko crumb 'filling' & press with a spatula to flatten slightly.
  3. Carefully place the rolled leek/mushroom 'center' at one end of the salmon 'line'. Roll up to form the outside rings of the 'rose'. Using a large heavy spatula, gently lift the 'rose' pastry into the center of the broth in the saucepan.
  4. Turn on heat & bring soya broth to a gentle simmer. Cover & steam salmon/leek 'pelmeni' for about 35 minutes or until both salmon & dough are cooked. Remove to a serving plate & keep warm.
  5. To the remaining broth in saucepan, add 1/4 cup milk & the previously sautéed veggies. Gently stir together then drizzle sauce & veggies over salmon/leek pelmeni 'rose'. Serve.

Swedish Meatball & Potato Casserole

No doubt, since we have just finished the 2019 Christmas season, you enjoyed some Swedish meatball hors de ouvers. Personally, I love the little morsels so I thought it would be interesting to turn them into a main course casserole.

I have heard the question asked as to what the difference between Italian and Swedish meatballs is. First of all, the meat blend of ground beef, veal and pork are the main players in both styles. The difference comes in the ratio of each meat being used. While both varieties include ingredients such as minced onion and milk soaked bread or crumbs, the seasoning in these two iconic meatballs differs greatly. Swedish meatballs traditionally use spices such as allspice, nutmeg, white pepper and ginger while Italian calls for grated Parmesan, garlic, parsley, fennel seed and oregano.

Another ingredient that is most always used in Swedish meatballs is mashed potatoes. Size is important … Italian meatballs (other than in soup) are quite large whereas Swedish are generally like a hearty teaspoon full.

When it comes to sauce, this is a big part of the flavoring component that sets them apart. Swedish meatballs are cooked in a cream gravy made with beef broth whereas Italian meatballs are served in a tangy, bright red tomato sauce.

All that being said, it brings me back to my casserole. It combines all the ingredients of the Swedish meatballs put uniquely together in a casserole and topped with a mozzarella cheese. Perfect January meal!

Print Recipe
Swedish Meatball & Potato Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, European
Servings
Ingredients
White Sauce
Potatoes
Course Main Dish
Cuisine American, European
Servings
Ingredients
White Sauce
Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
White Sauce
  1. In a saucepan, cook margarine & flour until bubbly then slowly add broth & cream. Gently boil for a few minutes; add soya sauce, salt & pepper. Remove from heat & set aside.
Potatoes
  1. Boil potatoes in salted water until tender but not overcooked; cut into 1/2-inch slices. Arrange them on the bottom & sides of a 8-inch round baking dish.
Meatballs
  1. Preheat oven to 375 F. In a bowl, combine all meatball ingredients & form into balls. Arrange them over the slices of the potatoes on the bottom of baking dish. Use the remaining potato slices to create 'walls' between each meatball.
  2. Pour white sauce into each meatball 'pocket'. Sprinkle entire dish with grated mozzarella cheese. Bake 45 minutes or until meatballs are cooked & cheese is golden.
Recipe Notes
  • You can definitely use whatever ratio of meat combo you prefer or just use one one type, your choice.