Method:
Heat the oil in a pan over a low heat. When hot add the oil and onions. Place a lid on the pan and sauté over the low heat for 4 min or until the onions have softened. Add the red pepper, carrot and mushrooms and stir in with the hot water. Place the lid back on the pan and cook through for a further 5 min. Add the chick peas, pistachios and currants and stir fry for a couple of minutes. Then add the cooked rice and stir in thoroughly. Season with salt and pepper. Continue to stir until the rice is heated through. Serve either hot or cold. Smoked Salmon and Potato Blinis
| | | This is a great starter or light lunch | | Difficulty rating: Moderate
Serves: 6 | | Ingredients:
For the blinis:
8 oz of floury potatoes, cooked and mashed (with a little milk)
3 tbsp milk
5 tbsp self raising flour, sifted
4 large eggs, separated
3 tbsp sour cream
pinch of cayenne pepper
vegetable oil
For the accompaniment:
½ pt crème fraiche
12 oz smoked salmon, sliced very thinly
springs of fresh dill to garnish
1 lemon, cut into 6 wedges | | | | Method:
Add the milk, flour, egg yolks, sour cream, salt and pepper to the mashed potatoes. Whisk the egg white’s until soft peaks. Fold into the potato mixture. Heat the oil in a non stick frying pan. When the oil is hot add 2 tbsp of the mixture spread out to 3 inch rounds, reduce the heat and cook for 2 min, turn and cook for a further min. Remove onto a warm plate whilst you cook the rest; layer the plate with greaseproof paper between the cook blinis. (The mixture should be enough for 6). When serving place 1 blinis on the plate, with a generous spoonful of crème fraiche on top. Then place thin slices of smoked salmon and place the dill and a lemon wedge on the side. 
Salmon Coulibiac
| | | This is a great fish dish, and can be eaten hot or cold. | | Difficulty rating: Moderate
Serves: 8 | | | | Ingredients:
1 ½ lbs salmon, skinned and cut into cubes
2 oz rice
1 onion, chopped finely
8 oz white mushrooms, chopped
3 hard boiled eggs, chopped
3 oz butter, melted
1 tbsp olive oil
2 oz chopped fresh dill
salt and pepper for seasoning
1 packet of short crust pastry, (from the chiller or freezer cabinet)
1 egg, for egg washing the pastry | | | | Method:
Coat the salmon cubes in the melted butter and set aside. Cook the rice in boiling water until tender, then drain and set aside. Sauté the onions in the olive oil until soft – should take about 5 min. Add the mushrooms, take off the heat and allow to cool.
Half the pasty and roll out one piece to be approx 40 x 30 cm, and the other piece slightly smaller. Place the salmon mixture down the centre of the large piece of pastry, top with the rice, then the onion and mushroom mixture, followed by the chopped egg, dill and seasoning. Place the smaller piece of pastry centrally on the already assembled pastry and mixture. Brush the egg mixture round the uncovered sides of a larger piece. Bring the sides of the larger piece of pastry up and pinch both pieces of pastry together so it is secure. Snip a whole in the top and coat with the remaining egg wash.
Bake in a preheated oven at 200˚C for 35 – 40 min. 
Rivers, in days of old were overfilled with different kinds of fish, that made for variety of fish table in the Rus. Fish, caviars and milt became part and parcel of every meal and especially of “Zakuski”. However, the basic food of Russian cuisine go back to ancient times and include all kinds of vegetables, mushrooms, meat, milk products, honey, fruits and berries, and a variety of wheat, barley, and rye grains. 
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