Pink Salmon Pie

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Pink Salmon Pie

Pink Salmon Pie

Pies have always occupied an honorable place on the Russian table and served as a symbol of homeliness, prosperity, and friendly family. For the holidays, open and closed cakes were made from yeast, fresh or puff pastry with a variety of fillings.

Pink salmon pie is one of the most delicious pies with a successful combination of juicy fish filling and crispy puff pastry. This dish is perfect for everyday meals, but it can also serve as a decoration for a festive table - crossed strips of dough look unusual and beautiful from above.

As the filling of the pie-cell, you can use any red fish: salmon, trout, chum salmon. But pink salmon is more affordable, and the pie with it turns out to be as tasty as with the more expensive salmon. Therefore, I propose to bake an old Russian dish with this fish.

Essential Ingredients

To make a pie-cell, you will need:

  • 1kg/2.2 lb fresh frozen pink salmon weighing about;
  • 0,5kg/1,1 lb puff yeast-free dough;
  • 2 medium onions;
  • 2 carrots;
  • 150g/5oz of cheese;
  • 100g/3oz mayonnaise;
  • ½ tsp salt and pepper;
  • greens optional for decoration.

Puff pastry can be prepared independently, but to save time it is easier to buy ready-made.

How to make a pink salmon pie cage

So, let's start cooking the pie. Thaw fish and dough in advance (if it was bought in a store). This should be done in the refrigerator, and not at room temperature.

Step 1. We clean the fish. If the pink salmon is not gutted, carefully cut its belly and take out the insides. Then cut off the head, fins. With a sharp knife, remove the skin from one and the other side, then cut the fillet. It is better that the fish is slightly frozen, then the cleaning process is much easier.

Step 2. Cut the pink salmon fillet into small pieces (approximately 2x1 cm). Put them in a pot or cup.

Step 3. We clean the onions and cut into half rings.

Step 4. Salt the fish, pepper and add 1 tbsp. mayonnaise. You can squeeze juice out of half a lemon. Mix everything and put in the refrigerator for 15-30 minutes.

Step 5. Cut a quarter of puff pastry and remove to the side. We roll the rest into a layer 0.5 cm thick slightly larger than the size of the baking dish. The table can be sprinkled with flour a little or slightly moistened with water.

Step 6. We transfer the dough into a baking dish (you can use a baking sheet), after having greased the bottom and walls with vegetable oil.

Step 7. With an even layer, put on the dough pieces of pink salmon.

Step 8. Sprinkle with onion on top.

Step 9. We clean the carrots and three on a coarse grater.

Step 10. Put a layer of carrots on the onion.

Step 11. Squeeze out the mayonnaise from above and distribute it evenly over the entire surface of the pie.

Step 12. The remaining piece of dough is cut into 6 strips of 1-1.5 cm thick.

Step 13. Bend the edges of the dough inward and lay the strips in the form of a cage on top. You can grease the egg on top. We set the cake to bake in the oven preheated to 180 ° C / 365 °F degrees for 15 minutes.

Step 14. Grind the cheese on a coarse grater.

Step 15. When the dough is lightly browned, we take out the cake tin from the oven and pour cheese into each square.

Step 16. We set the cake to bake again for 5 minutes before browning.

Taking out of the oven, you can sprinkle it with chopped herbs.

Allow the cake to cool for at least 30 minutes, otherwise it will crumble when cut and in the process of eating.

Pink salmon pie can be made without cheese - it still turns out to be very tasty. It is good in open form, without stripes. So it will be possible to increase the size of the pie, but then it will no longer be a "cage".

Bon Appetit!


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