Pink salmon is a valuable commercial fish from the family of Salmonids. Fresh or canned pink salmon is an excellent filling for pies.
Tell you how and what pie with pink salmon can be cooked. Choose a fresh or fresh-frozen fish with clear eyes, a bright gill color, a normal fishy smell, without flaws and skin lesions. Well, or quality canned food. Ready yeast dough can be bought in kitchens, and puff pastry - in stores (or you can tinker yourself).
Open pie with pink salmon and rice
Ingredients:
- wheat flour whole grain - about 3-4 glasses;
- milk or kefir - about 250 ml;
- sugar-1-2 tsp;
- yeast fresh pressed - about 15 g (dry in 1,5-2 times less);
- yolks from chicken eggs - 2-3 pcs .;
- salt - 1 pinch.
For filling:
- salmon fillet (can be slices) - about 300-350 g (or 1-2 canned cans);
- rice boiled - 1 cup;
- egg whites - 2 pcs .;
- dry ground spices (black and red pepper or a mixture of hops-suneli);
- fresh herbs (dill, parsley, coriander, basil);
- garlic - 3 cloves.
Preparation
First we prepare the dough for the dough. Dissolve in a little warm milk a mixture of sugar with 2 tablespoons of flour, add the yeast and put in a warm place for about 20 minutes. When the opara comes up, add egg yolks and sifted flour. The dough should be elastic and not too steep. We knead it carefully, roll it into a bowl, place it in a bowl, cover it with a clean napkin and put it in a warm place for about 20 minutes. We knead and mix the dough. Repeat the cycle 1-2 times.
Cooking stuffing. We pass the fish through a meat grinder with a large nozzle (you can knead cans with a fork, just pour the sauce). Mix rice with fish mince, add egg whites, finely chopped greens and spices. Slightly greasy.
We roll the dough into a layer about 0.7 mm thick at the edges, spread it on an oiled or baking sheet, baking. Evenly distribute the filling. From thin strips we make a "lattice" (or another pattern) and fasten it to the side. Bake in an oven at a temperature of about 200 degrees for about 36 minutes. We control readiness visually. Lubricate the surface with egg white with a brush. Before cutting, lightly cool. We serve to the ear with light light table wine, it is possible with vodka or berry tincture.
Puff cake with pink salmon and potatoes
Ingredients:
- finished puff pastry;
- fish mince;
- spice;
- greens and garlic;
- potatoes.
Preparation
The filling is almost the same as in the previous recipe (see above), only the rice is replaced with potatoes and we do not mix it with fish minced meat - lay out layers.
Smaller potatoes are cleaned and cut into thin, neat circles or semicircles. Boil the potatoes almost until they are ready (within 10-15 minutes so that it does not crumble) and, gently pulling with a noisy, lay out on a sieve or a colander with a flat bottom. In principle, you can cook until ready and mash.
Roll the dough into a rectangular shape and spread it on a baking tray (smeared or baked with baking paper). In the center, lay a strip along the layer of potatoes, and on top - a layer of fish minced, mixed with chopped herbs, garlic and spices (you can add chopped finely sweet red pepper - it will be even tastier).
We make oblique incisions along the sides in the dough stripe, overlay strips on each other, as if we are twisting, thus closing the filling with the test. Bake at a temperature of about 200 degrees C for 40-50 minutes. Before cutting, lightly cool. Of course, as a filling can act not only pink salmon, but also other fish.