Fish pie with canned pink salmon (trout)

Fish pie with canned pink salmon (trout)

2 canned fish (trout, pink salmon)
0.5 cup rice
2 hard boiled eggs,
1 onion,
2 packs (1 kg) of the finished puff yeast dough,
50 g butter,
salt pepper,
egg for lubrication.

Boil half a cup of rice until half ready. Rinse to remove excess starch — so the rice will become crumbly.

  1. Defrost the puff pastry in advance by removing it from the refrigerator several hours before cooking. Defrost only at room temperature, do not heat.
  2. Boil hard boiled eggs, clean and cool. Finely chopped.
  3. Peeled onions and cut into small pieces.
  4. Preheat pan with butter. Fry onion until golden brown.
  5. Add rice and chopped eggs to the pan to the onion, stir everything well.
  6. Lightly roll out the dough (one half) and sprinkle with flour. Fold the dough in half and cut half of the fish, expand — it turns out a layer of dough in the form of a whole fish.
  7. Put the dough on a baking tray lined with parchment.
  8. Roll out the second half of the dough. Cut the dough into strips about 1.5 cm wide.
  9. Smash an egg in a bowl and mix with a tablespoon of water. Brush the edges of the fish egg.
  10. Form the sides of the cake stripes.
  11. Put the egg-rice filling on the dough, on top put the fish, mashed with a fork.
  12. Cut from the remaining dough scales (small round cakes) and fish tail.
    Assemble the fish, sticking parts, smeared with an egg.
  13. Slide the whole cake with an egg on top, send it to an oven heated to 180 degrees and bake the cake until it is ready (this will take about 40 minutes).

Good appetite!

Fish pie with canned pink salmon (trout)
Fish pie with canned pink salmon (trout)

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