Fish cake is one of the traditional dishes of the Russian cuisine, and they prepare similar dishes in many other countries. Such dishes can be everyday and festive, depending on which fish was used as a filling. Salmon pie is one of the best and festive home baking options. The recipes of this dish are varied, they can be complex and simple, allowing you to cook a meal in a hurry, for a family dinner or the arrival of unexpected guests. Pies are different variants of dough and filling, which is why they turn out completely different from one another. Among this variety it is difficult not to find a dish to taste.
Cooking Features
The specifics of making salmon pie depends on the type of dough and filling. However, there are several points that are common. If you do not take them into account, the finished dish may not meet expectations.
- To make a cake with salmon, you need fresh (unspoiled) fish. If it is stuffed, you will only translate the products.
- Salmon for the filling can be stewed, boiled, fried. In rare cases, it is put raw. In any case, there should be no bones in the fish in the pie. Even if you bought a filet, it makes sense to make sure that there are no stones left in it.
- Dough flour is required to sift. Due to this, it will be cleaned from litter and oxygenated, it will make the dough more tender and airy.
- Bake the cake at a low temperature, otherwise it will be reddened before it is baked inside. If the product is large and you are not sure that it will have time to bake, cover the browned cake with foil and bake until done. Readiness can be checked with a wooden toothpick. If, after dipping into the dough, it remains dry, the cake is ready.
Serving a salmon pie is better warm, but not scalding hot. If the baking is cold, it can be heated. Cold fish cake is also eaten, but in its organoleptic qualities it is inferior to warm.
Pie with salmon, greens and eggs
Composition:
- unsweetened yogurt or low-fat sour cream - 170 ml, including 150 ml in the dough, 20 ml - for lubricating the cake;
- chicken egg - 5 pcs., Including 2 pcs. in dough, 3 pcs. For filling;
- salmon (fillet) - 0, 2 kg;
- green onions - 50 g;
- fresh parsley - 50 g;
- fresh dill - 50 g;
- baking powder for dough - 7 g;
- wheat flour - 0, 25 kg;
- refined vegetable oil - 100 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Place the salmon in boiling water. For flavor, you can add onions and carrots, spices. Boil the fish for 20-30 minutes. Remove from water and cool. Hands disassemble into small pieces, at the same time clearing the bones, if they accidentally stayed in the fish fillet.
- Wash the green onions, parsley, dill. Shake them off the water, pat dry with a kitchen towel. Finely chop with a knife, mix with salmon.
- Three boiled chicken eggs. Peeled, cut into small cubes, put to the fish and greens.
- Pickle, pepper the stuffing, mix.
- In a separate container, break the remaining eggs. Add to them a pinch of salt, whisk.
- Add yogurt or sour cream, whisk until smooth.
- Sift flour, mix it with baking powder, combine with cream-egg mixture, mix thoroughly so that the dough does not come across flour lumps.
- Pour vegetable oil into the dough, mix.
- Put half the dough in the baking dish, spread the filling on it.
- Pour the remaining dough onto the filling. Smooth it with a spatula.
- Place the form in an oven preheated to 190 degrees. Bake the cake for half an hour.
- Lubricate it with sour cream, put in an off, but still warm oven for another 10 minutes.
After a specified time, the cake can be removed from the mold, cut into portions and served to the table.
Unusual Salmon Pie and Mayonnaise Dough Cheese
Composition:
- chicken egg - 2 pcs .;
- wheat flour - 0, 2 kg;
- mayonnaise - 125 ml;
- milk - 0, 25 l;
- soda - 3 g;
- sugar - 5 g;
- fresh salmon (fillet) - 0, 4-0, 5 kg;
- onions - 100 g;
- hard cheese - 70 g;
- salt - to taste;
- breadcrumbs - for sprinkling the form;
- butter - as required (approximately 20-40 g);
- nutmeg - a pinch;
- black ground pepper - a pinch.
Method of preparation:
- Salmon cut into fillets, cleared of skin and bones. Cut into small pieces.
- Free from onions peel, cut into thin half-rings. Fry in melted butter.
- Chop grated cheese.
- Sift flour, mix with soda.
- In the bowl, break the eggs, add sugar to them, beat with a mixer. The egg mixture should turn white.
- Add mayonnaise and milk to eggs. Continue to beat until the mixture has a uniform consistency.
- Stir in the sifted flour into the liquid base for the dough.
- Grease the baking dish with butter, put two thirds of the dough into it.
- Spread salmon on the dough. So that it is distributed evenly, first lay out the pieces around the perimeter, then it is laid closer to the center.
- Sprinkle the fish with nutmeg and pepper. Salt it lightly. Do not use a lot of salt, as the dough contains salted mayonnaise.
- Put the fried onion on the fish, sprinkle it with cheese.
- Pour the remaining dough onto the filling, spreading it evenly with a spatula.
- Place the form in an oven preheated to 190 degrees. Bake the cake for 40-50 minutes. After 25-30 minutes after the start of preparation, cover it with foil so that it does not fry too much.
Pie baked according to this recipe will be delicious even cold. Making the dough and the filling for it takes very little time. While the cake is baking, you can chop the salad, make the sauce.
Pie with salmon and spinach from yeast dough
Composition:
- dry yeast - 7 g;
- milk - 0, 25 l;
- wheat flour - 0, 4 kg;
- sugar - 5 g;
- salt - to taste;
- salmon fillet - 0, 3 kg;
- spinach - 0, 2 kg;
- sour cream - 60-80 ml;
- vegetable oil - as needed.
Method of preparation:
- Heat the milk to 40 degrees, add sugar and yeast into it, mix. Wait 10-15 minutes. During this time, the yeast must "earn", the milk is covered with a froth.
- Add salt and sifted flour. Knead the dough. Leave it for an hour in a warm place. Do not forget that in the cold yeast dough does not rise and that it is afraid of drafts.
- As the dough rises, do the preparation of the filling. To do this, cut the salmon in small pieces, fry in a frying pan in a small amount of oil for 15 minutes.
- Wash and spinach spinach with boiling water to make it soft.
- Combine spinach with salmon, salt and pepper them, add sour cream and mix well.
- Break the dough and divide it into two unequal parts: one should be almost twice the size of the other.
- Roll out the larger part. The resulting layer of dough should be the same shape as the container in which you will bake the cake. The reservoir size should be sufficient to cover the bottom and sides of this tank.
- Put the rolled dough into the form. Put the stuffing on it, level with a spoon.
- Roll out the remaining dough and cover with the filling. Attach the edges of the lower and upper layers of dough. Make it better figure, like a pigtail. From the scraps of dough, small figures can be molded and laid out on the surface of the dough - they will decorate the cake. To give it a ruddy shade, the dough can be smeared with a beaten egg.
- Place the pie mold in the oven, preheated to 180 degrees. Bake for about 40 minutes.
The cake for this recipe is hearty and useful. Spinach makes it less calorie and more juicy.
Salmon Pie and Broccoli Shortcrust
Composition:
- wheat flour - 0, 25 kg;
- butter - 130 g;
- chicken egg - 3 pcs .;
- water - 50 ml;
- cream - 0, 2 l;
- cheese - 180 g;
- salmon (fillet) - 0, 25 kg;
- broccoli - 0, 3 kg;
- salt, pepper - to taste;
- vegetable oil - as required.
Method of preparation:
- Sift flour, place on it pieces of butter, taken directly from the refrigerator. Spread with a fork.
- In a separate container, beat the egg with water and a pinch of salt, add to the flour mixture.
- Knead the dough, put it in the fridge for half an hour.
- Wash broccoli, let it dry, cut into small pieces. Pre cabbage can be boiled for 3 minutes in boiling water.
- Cut the fish fillets into small pieces.
- Coarsely grated cheese.
- Mix the cheese, broccoli and salmon, salt and pepper the mixture to taste.
- Grease the form with butter, spread the dough on the bottom, cover the sides with it. Pierce the dough in several places with a fork, put in a preheated 200 degree oven for 10-15 minutes.
- Put the stuffing on the dough.
- Beat the remaining eggs with cream, fill with omelet stuffing.
- Place the cake in the oven, reducing the temperature in it to 180 degrees. Cook for 35-40 minutes until pouring thickens.
The cake prepared according to this recipe has an unusual but harmonious taste.
A simple recipe for puff pastry salmon pie
Composition:
- yeast puff pastry - 0, 5 kg;
- onions - 0, 2 kg;
- salmon fillet - 0, 4 kg;
- salt, pepper - to taste;
- vegetable oil - as needed.
Method of preparation:
- Defrost puffy dough at room temperature, divide into equal parts, roll or stretch to the size of the form.
- Cut onion and fish into small cubes.
- Heat the oil in a large frying pan, put onions in it, fry it for 5 minutes.
- Add the salmon to the onions, fry the food, stirring for 10 minutes. Salt, pepper, mix.
- One part of the puff pastry is put in the form, put the stuffing on it, cover with the second layer of dough, pinch the edges.
- Place the cake in an oven heated to 180 degrees and bake it for 25-35 minutes.
You can quickly make a pie according to this recipe, if, of course, you can use ready-made puff pastry, and not make it yourself that very day.
Salmon Pie is a hearty and tasty treat that can be prepared both on weekdays and for the festive table. You can make such baking from different types of dough. The filling can also be different, only the main ingredient is common.
