Pies with fish can be given elegance, playing with a variety of their ingredients and preferring more expensive varieties of fish and seafood. In the following recipes we will share with you at once three different, but simple ways of making tasty pies with red fish.
Layered pie with red fish
Ingredients:
- dough flaky, yeast-free ;
- salmon - 550 g;
- spinach (fresh or frozen) - 320 g;
- pine nuts - 15 g;
- cream cheese - 135 g;
- egg - 1 pc.
Preparation
Defrosting and rolling the dough to a thickness of half a centimeter, we proceed to prepare the filling for the pie with red fish. We throw spinach on a frying pan with a drop of heated oil and wait until all the leaves have faded and the moisture evaporates. Mix spinach with cheese and distribute half the mass in the center of a rectangular piece of dough. Sprinkle the spinach with pine nuts, spread the pieces of fish and cover them with the remaining cheese-spinach mix. Fasten the edges of the dough and turn the cake suture down, then lubricate the surface with an egg. We bake a cake with red fish and cheese for 35-40 minutes at 190 degrees.
Jellied pie with minced red fish
Ingredients:
- eggs (large) - 3 pieces;
- flour - 120 g;
- baking powder - 4 g;
- low-fat sour cream - 400 ml;
- minced fish - 430 g;
- leeks - 90 g;
- greenery.
Preparation
Mix the flour with baking powder and add to the dry ingredients whipped egg with sour cream. Spread half the liquid dough into a prepared form and cover with a layer of fillings from the passaged leeks and seasoned fish mince. A little greens in the filling will also not be superfluous. Fill the pie with the second portion of the dough and put it in a preheated oven for 180 minutes for 35 minutes. If you want to make a red fish pie in a multivarquet, then select the "Baking" mode for 50 minutes.
Open cake with red fish
Ingredients:
- short pastry ;
- sour cream - 120 ml;
- horseradish - 4 g;
- lemon juice - 5 ml;
- capers - 6-8 pieces;
- egg yolks - 3 pieces;
- smoked salmon - 200 g.
Preparation
Roll out the sandy dough layer, cut it and spread it into small molds, covering their walls and the bottom. We place the bases from the short dough in a preheated to 190 degree oven for 6-7 minutes.
Sour cream with eggs and horseradish, add crushed capers and lemon juice along with pieces of smoked fish. Fill the stuffing with the tartlets and put them back in the oven for another 20 minutes.