Vatroushka with Smoked Salmon, the once upon a time bourgeois dish

Vatroushka with Smoked Salmon, the once upon a time bourgeois dish

Vatroushka with smoked salmon, during the socialist revolution was regarded as bourgeois and contemptible, but now Russians are paying more attention to its native culinary tradition. This Vatroushka is really just a more interesting smoked salmon quiche, notable for the use of smetana, a pleasantly sour cultured dairy product which was named after the 19th century Czech composer Bedrich Smetana.

Vatroushka can be eaten flan cold, but it is better warm as a smart first course  or the center piece of a casual lunch.

If you want to surprise your guests with a Russian dish, this Vatroushka is the right one.

For 8 serves, you will need these ingredients:

  • butter for greasing
  • 450 g puff pastry
  • flour for rolling

For the filling:

  • 350 g smoked salmon, cut into strips
  • 6 eggs
  • 500 ml smetana
  • a bunch of fresh dill, chopped
  • pepper


First grease a large 25-30 cm round baking tin with a removable base. Roll the pastry out on a floured surface into a circle slightly larger than the tin and 1.25 cm thick. Line the tin with pastry. Prick the botoom with fork. Chill for 20 minutes.

Preheat the oven to 240° C.

Place the smoked salmon strips on top of the pastry.

Beat eggs in a large bowl until frothy, then beat in the smetana. Add the dill and pepper to taste. Pour this mixture over the salmon.

Place in the oven and bake for 15 minutes; then turn the oven down to 220 º C. Bake for 25-30 minutes, checking after 15 minutes and turning if necessary until golden and cooked through.

If the theme of that meal is Russian cuisine continue with main dishes. The most important and chief dish in any Russian meal is the meat. Meat can be prepared by three different methods including a large boiled piece of meat cooked in a soup or porridge, offal dishes such as liver or tripe baked in pots along with cereals and complete fowl dishes or parts of fowl such as legs or breasts or even a piece of meat baked on a baking tray in an oven. Some other types of meat which are prepared by different methods include Kholodets, Pelmenim, Kotlety, and Shashlyk.


What kind of drink can you accompany these Russian dishes? Some of the native drinks of Russia are vodka, medovukha, kvass, Mors, and sbiten. Out of these some are alcoholic and some are non-alcoholic in nature. The alcoholic beverages of Russia are stevlenniy myod, Scandinavian mead, beer, and wine. Some non-alcoholic beverages are also popular in Russia. These are Kvass, Sbiten, Mors, tea, and coffee.


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