📝 About This Recipe
This elegant dish captures the opulence of Russian 'Zakuski' culture, featuring succulent Atlantic salmon (Syomga) baked under a rich, golden blanket of sautéed mushrooms, onions, and sour cream. Traditionally served at festive gatherings, it combines the delicate fattiness of the fish with the earthy depth of forest mushrooms and the tangy brightness of smetana. It is a comforting yet sophisticated masterpiece that showcases the classic Russian technique of 'zapekanie'—baking to achieve a perfect harmony of textures.
🥗 Ingredients
Main Ingredients
- 4 pieces Salmon Fillets (approx. 6-7 oz each, skin removed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Mushroom Topping
- 10 ounces Cremini or Porcini Mushrooms (thinly sliced)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 2 cloves Garlic (minced)
The Golden Crust
- 3/4 cup Sour Cream (Smetana) (full fat preferred)
- 2 tablespoons Mayonnaise (adds richness and prevents curdling)
- 1 cup Dutch or Swiss Cheese (shredded (e.g., Gouda or Emmental))
- 3 tablespoons Fresh Dill (finely chopped)
For Garnish
- 1 sprig Fresh Parsley (for decoration)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with a small amount of butter or oil.
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2
Pat the salmon fillets dry with paper towels. Rub each piece with lemon juice, salt, and black pepper. Set aside to marinate for 10 minutes while you prepare the topping.
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3
In a large skillet, melt the butter over medium-high heat. Add the diced onions and sauté until they become translucent and slightly golden, about 5 minutes.
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4
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and turned a deep brown color.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant. Season the mushroom mixture lightly with salt and pepper, then remove from heat.
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6
In a medium bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons of the chopped dill until smooth.
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7
Place the seasoned salmon fillets into the prepared baking dish, leaving a bit of space between each piece.
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8
Distribute the sautéed mushroom and onion mixture evenly over the top of each salmon fillet, pressing down slightly so it stays in place.
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9
Spoon the sour cream mixture generously over the mushrooms, ensuring the top of each fillet is completely covered to lock in the moisture.
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10
Sprinkle the shredded cheese over the sour cream layer, creating a uniform coating that will melt into a beautiful crust.
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11
Place the dish in the center of the oven and bake for 18-22 minutes. The cheese should be bubbly and golden-brown, and the salmon should flake easily with a fork.
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12
For an extra-crispy top, you can turn on the broiler for the last 1-2 minutes of cooking, watching closely to prevent burning.
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13
Remove from the oven and let the fish rest for 5 minutes. This allows the juices to redistribute and the creamy topping to set.
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14
Garnish with the remaining fresh dill and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Always use full-fat sour cream; low-fat versions tend to separate and become watery when baked at high temperatures. If you can find dried porcini mushrooms, rehydrate them and mix with the fresh mushrooms for a more authentic, forest-inspired flavor. Do not overcook the salmon—check the internal temperature with a meat thermometer; it should reach 145°F (63°C). To prevent the cheese from sticking to the foil (if covering), ensure the baking dish is deep enough that the topping doesn't touch the cover. If the salmon has skin, you can leave it on for extra flavor, but removing it makes for a more elegant 'restaurant-style' presentation.
🍽️ Serving Suggestions
Serve alongside 'Kartofelnoe Pyure' (creamy Russian mashed potatoes) to soak up the mushroom sauce. A side of lightly pickled cucumbers or 'Malosolnye Ogurtsy' provides a refreshing crunch and acidity. Pair with a chilled glass of dry white wine like a crisp Chablis or a traditional Russian vodka shot. A simple salad of fresh tomatoes, cucumbers, and red onions with a sunflower oil dressing complements the richness perfectly. Steamed asparagus or sautéed green beans with garlic make for a lighter, modern accompaniment.