Peroke—Fish Pie

Peroke is a savory pie made most often with fish, though it may contain moose or other game meat. Thank you to CIRI Shareholder Alexis Colberg-Nelissen for sharing her recipe with us!

Start to finish: 90 minutes (30 minutes active)

Servings: 6-8

Ingredients for pie filling:

4 tablespoons butter or margarine
2 cups carrots, sliced or diced
2-3 cups cabbage, chopped
½-1 cup onion, chopped
3-4 cloves garlic, minced or chopped
1 cup cooked rice, cooled
16 ounces canned or jarred salmon
Salt and pepper, to taste

Ingredients for pie crust:

1 cup vegetable shortening, such as Crisco
2 cups flour, sifted
1 teaspoon salt
½ cup cold water


  1. Sauté carrots, cabbage, onion and garlic in butter. Add salt and pepper, to taste.
  2. Combine vegetable mixture with salmon and rice and set aside.
  3. Mix shortening, flour and salt with fork until crumbly. Add ½ cup cold water, mixing well.
  4. Remove dough from bowl and place on a clean, floured surface. Cut the dough in half and form each half into discs. Use your hands or a rolling pin to roll out each disc to approximately 1/8-inch thickness. If the dough is sticking to the surface or rolling pin, add a small amount of flour as necessary.
  5. Gently press one disc of rolled, flattened dough into dish so it lines the bottom and sides of dish. Poke a few holes in the dough and fill with salmon mixture.
  6. Top with the second disc of rolled, flattened dough. Trim the edges and crimp. Poke a few holes in the top crust so steam can escape.
  7. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for an additional 45 minutes or until crust is golden brown.

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