Mix honey with warm milk and then sprinkle in dry yeast. Give it a mix and leave for the yeast to activate, around 3-5 minutes.

In a standing mixing bowl, add in the rest of the dough ingredients including the yeast mixture. Mix to incorporate and then knead for 10 minutes.

Form into a ball and place in a greased bowl. Cover the bowl tightly with a cling film and leave until the dough rises double its size.

Season the salmon with salt and black pepper. Drizzle with a bit of oil and bake at 320ºF (160ºC) until fully cooked. Remove from the oven and leave to cool completely before using.

In a bowl add in all of the filling ingredients, including the cooled salmon. Use a fork to mix everything, breaking the salmon into small pieces as you go. Season with salt and black pepper. Cover with cling film and set aside.

Place the dough on a lightly floured working surface and lightly knead into a log. Cut into 6 equal pieces and form each piece into a ball.

Take one ball and roll it into an oval of 9 inch (23 cm) length. Place some filling on it, spreading evenly and leaving around 1 inch (2.5 cm) empty space all around.

Fold both sides to the center and pinch them together to seal. Press flat at one end and slice it in the middle, taking care not to cut into the filling. Twist the sliced part outwards, forming a fish tail.

Now lightly press the whole piroshki and using your fingers, pinch the body to form a few lines. Place in a baking tray with a baking sheet. Repeat with the rest of the balls. NOTE: You can see the assembling part in more detailed in the video above.

Mix egg with a splash of milk and brush all of the piroshki. Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until golden brown and fully cooked. Best serve warm, enjoy!