Baranof Pirog

By Hklbrries

"This recipe comes from the Baranof Museum in Kodiak. There are as many versions of pirog as there are cooks, but most contain salmon and hard boiled eggs."

Ingredients

• 1 pound carrots, grated
• 1 medium cabbage, shredded
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 3 medium stalks celery, chopped
• 1/2 cup butter
• 1 large rutabaga, chopped
• 10 to 12 pounds salmon, skinned, boned and filleted
• 1 cup rice; cook until done and rinse in sieve and drain
• 4 or 5 hard-boiled eggs, chopped or sliced
• Pie crust for top and bottom of a 10x15x1-inch oblong pan

Details

Servings 25

Preparation

Step 1

Saute vegetables in one cube of butter until soft, 10 to 15 minutes. Salt and pepper to taste.

Preheat oven to 350 degrees. Line pan with crust, then place a thin layer of rice on the bottom. Add a layer of about half the cooked vegetables, then the fish, a layer of eggs, and then the other half of the vegetables. Add a layer of rice and the top crust. Bake 1 hour.