This was a hit at our Xmas party! I cut them on the diagonal and covered with a drizzle made from mayo, Dijon mustard, plus water to thin it, drizzle. I DID use the boiled eggs as it’s traditional. If you use frozen spinach I’d recommend pressing out the moisture. I too, disliked the egg remarks; I almost left, but hung in there.

You’re overboiling your hard-cooked egg, converting the yolk’s sulfur compounds to stinky sulfur dioxide, probably turning the outer part of the yolk to a green color.
To avoid this, and get a pleasant-tasting egg and yellow yolk, start cooking the egg(s) in lots of cool water.  Over medium heat, bring the water just to a rolling boil, and turn off the heat, leaving the eggs to gently cook  with the pot tightly covered for 13 to 15 minutes.  You can then cool the eggs in cold or ice water, and crack and peel off the shell.

Hi Linda,

Since this is a Russian dish, potatoes and cabbage would be traditional. Maybe scalloped potatoes and then cabbage with bacon? We have both recipes here on ASP. :)

In reply to Jean.

I made this for dinner for my in laws. It was my first time doing it and I’m so glad everyone (even my husband who’s not into fish) liked it. My father in law didn’t stop saying “it’s good!”. :-) i definitely recommend this recipe. Easy to prepare and simply delicious.

Hi Geni,

Absolutely! Just wrap them well so the pastry dough doesn’t dry out.