5-minute pierogi with smoked salmon and shrimp

Make a delicious meal with the essentials you can always count on to find in your freezer or pantry or make left overs fun again by mixing and matching new flavours with old favourites.

pierogi with Smoked Salmon and Shrimp



  1. Bring up a medium pot of salted boiling water. Poach the pierogies for 2 minutes
  2. In a large high heat saute pan add oil and butter, saute shallots, garlic. Add pierogies and shrimp.
  3. Toast lightly and deglaze with white wine, add dijon, corn and black beans.
  4. Finish with smoked salmon, plate and garnish with chives

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