Perok Recipe

Thank you CIRI for the opportunity to share my family recipe for the fall potlach.  I would also like to thank the people of Bristol Bay and the Dena’ina for the use of their lands and resources.  This recipe makes enough dough and filling for two pies, half it if you are only making one.  Pro tip: if you’re in a pinch grab store bought pie crust or puff pastry.


Grandma Hazel’s Piecrust (recipe makes 4, 9-in pie crusts)


Mix together:

4 cups of flour

1 T. sugar

2 tsp. salt


Beat together and combine with flour mixture:

1Tablespoon vinegar

1 egg

½ cup of water

Then mix 1 ¾ Cup of shortening with a fork until crumbly.  Chill dough and then roll out.



3 T. butter

2 T. extra virgin olive oil

2 carrots

2 celery stalks

1 small cabbage

½ a large onion

½ cup of rice

2 T. flour

2 1/2 C. of vegetable or chicken stock (may add more or less depending on consistency)

1 filet Alaskan salmon

1 lemon

Fresh thyme

Dried dill

Dried rosemary

Salt & Pepper to taste



Preheat oven to 375 degrees.  Mix pie dough and then chill until workable.  Roll out dough and shape into a 9-in pie plate and chill until you are ready to fill.  Season your salmon with olive oil, salt and pepper, and lemon and roast until medium rare, then use a fork to flake into bite size pieces.  Cook your rice by preferred method.  I made rice pilaf with chicken stock, garlic, butter and fresh thyme.


In a large skillet, over medium heat melt butter and olive oil.  Add onion, stirring occasionally until tender.  Then add carrots, celery and cabbage, seasoning at each step.  Sautee until tender and add garlic until it becomes aromatic.  Then sprinkle in the flour and cook for a few minutes stirring constantly then add in 1 ½ C. of stock.  Add in dried herbs and seasoning and stir until the sauce begins to thicken.  Once you reach consistency that coats the back of your spoon turn off the heat.  Let the rice and the vegetable mixture cool before filling your pie.  Place a layer of rice first then add the salmon and top with your vegetable mixture.  Cover with the pie crust top and bake at 375 degrees for about 45 minutes or until GDB (golden brown and delicious!).  Cool and serve with chopped scallions.