Salmon fish pie is simple and quick. How to make a delicious salmon pie
Hello dear readers. A day off is the best time to meet with friends and relatives. Can this event be complete without at least a modest feast? Today I decided to pamper my guests with homemade cakes. I am sure that the pie with salmon under the consonant name “Fish Spit” will appeal to all lovers of the inhabitants of the seas, rivers, lakes and oceans.
I will be preparing two red fish pies at once, but with different additions to the filling. I’ll add rice to one, eggs and green onions to the second. I don’t know why, but I wanted to reproduce exactly this combination of products. But I don’t know why. I also love this filling for my culinary fantasies.
The salmon pie will be made from quick yeast dough. I'm afraid I won't make it in time. Friends called, informing them that they would soon arrive. To discuss the New Year's program and approve the menu. We don't meet often because of our busy lives.
Therefore, such an event should be celebrated as appropriate. And since we are teetotalers, we don’t drink even at someone else’s expense. This means that the fish pie should be prepared in such a way that everyone gets drunk just from one type of delicious and rosy pastry!
So, I put on my brutal kitchen apron, roll up my sleeves and start making red fish pie. In this case it is salmon. Although you can use any other red fish for the pie, such as pink salmon. And what a snack cake it makes! About it .
Pie with salmon
These are the ingredients I will need:
- 40 grams of sugar;
- 60 grams of mayonnaise;
- 20 grams of dry yeast;
- 110 ml. olive oil;
- 10 grams of coarse salt;
- 450 ml. water;
- about 900 grams of flour.
- 1.4 kg. Russian salmon;
- 2 eggs;
- a small bunch of green onions;
- 80 grams of margarine;
- salt - to taste;
- 30 grams of mayonnaise;
- pepper mixture;
- carrots are a small root vegetable;
- onion - large head;
- steamed rice – 130 grams;
- olive oil.
Cooking time for two pies with salmon is approximately 140 minutes. I'll be done by lunchtime. I don't think my friends will show up before. They know when to come.
Dough for red fish pie
First I prepare the dough. I heat the water until warm and pour a third of its total amount into a bowl. I pour sugar and yeast into it, mix it and leave it alone to raise the dough.
I pour the rest of the water into a large cup, dilute salt, oil and mayonnaise in it.
I add the already foaming dough and stir. I add flour (necessarily sifted) in small portions and knead the dough.
It shouldn't be tight. I cover the cup with the dough with film and put it in the refrigerator for 30 (maximum 40) minutes.
Filling for salmon pie
Now I start preparing the salmon filling and other ingredients. I boil the rice until cooked and the eggs hard-boiled. Melt the margarine in a small container. I chop half an onion in my favorite size, chop eggs and green onions not very finely.
Immediately place the white onion in a frying pan, add oil, and fry until translucent.
In one bowl I combine green onions with eggs, in another bowl I combine rice with fried onions. I season both fillings with spices and melted margarine (for juiciness).
I clean the salmon from all unnecessary things (fins, scales, backbone, bones), leaving only the fillet, wash it, and cut it into large pieces. Who is interested in how to effectively, and most importantly quickly, clean herring, but this is by the way. I couldn’t help but mention it since we were talking about cleaning fish.
I pour a little oil and about 2.5 glasses of water (in which I dilute mayonnaise) into a deep frying pan. I bring it to a boil, throw in the carrots cut into thin rings and the other half of the onion in half rings, cook for no more than 3 minutes (to “fish out” all the juices and aromas from the vegetables).
I put salmon pieces into the broth and simmer for 10 minutes over low heat after boiling.
I take out the fish, remove its skin, and break it into small pieces. It took me about 40 minutes to prepare the pie filling.
Meanwhile, the dough is already trying with all its might to get out of the cup.
Forming pies
I divide the dough in half. I immediately roll out one part into a thin (maximum 3 mm) oval-shaped layer, generously sprinkling the table with flour.
I place half of all the fish in the center of the layer, followed by a mixture of eggs and onions. The filling should occupy approximately a third of the width of the layer. I cut the sides of the dough at a slight angle into strips.
I close the pie with salmon using the pigtail principle, laying alternate strips overlapping. I move my “masterpiece” onto a baking sheet covered with a silicone mat, cover it with a towel and leave it to rise.
In the meantime, I’m forming the second fish pie. For convenience, I roll out the dough directly on oiled parchment. I lay out the filling like this: a thin layer of rice, salmon, rice again.
I close it in the same way as the previous one.
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| 1 heaped cup of flour |
| 100 g butter |
| 3 tbsp. l. cold water |
| 1/2 tsp. salt |
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| Ingredients (21) |
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| Dough |
| 50-70 g softened butter |
| 1 egg |
| 2 tbsp. spoons of cold water |
| 200 g flour |
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| flour 400 g |
| water 270 g |
| yeast (dry) 6 g |
| salt 8 g |
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| salmon – 350g |
| broccoli -350g |
| eggs - 3pcs |
| sour cream -15% - 200ml |
| flour – 1 cup (250ml) |
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| 1 cup sour cream |
| 1 glass of kefir |
| 1/2 cup mayonnaise |
| 3 eggs |
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| Salmon - about 400 gr. (I have salmon) |
| Onions - 1 pc. (large white regular) |
| Steamed rice - 1 tbsp |
| Water (boiling water) - 580 ml |
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| Yeast dough (I always cook this version - see recipe for pie with spinach and mozzarella) |
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| 250 g cheese (I used mozzarella) |
| 2 small potatoes |
| 1 egg |
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| Ingredients (19) |
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| for test |
| 230 g flour |
| 1 tsp sugar |
| 1 tbsp lemon juice |
| 150 g margarine |
For the recipe with photos, see below.
Grandma Yulia baked this wonderful pie for us when she came from Irkutsk to visit (by the way, grandma worked as a cook and chef for more than 30 years). A tender, juice-filled, aromatic pie with salmon can captivate anyone who tries it. Naturally, for such a pie you need to make a good homemade yeast pie dough and wait a couple of hours until the dough rises several times. But this wait is worth the minutes of pleasure and pleasure that you and your family will receive after tasting hearty, lush and airy.
Due to the fact that our fish pie is closed, the filling turns out to be very tender, and the bottom crust is well saturated with fish and onion juice. The success of such a pie largely depends on the prepared dough. In my opinion, the ideal dough for fish pie is the one used in the recipe. Read there all the subtleties and details of kneading yeast pie dough.
Recipe for closed pie with salmon
So, to prepare a delicious fish pie you need to take:
- 1 kg homemade pie dough;
- fresh salmon fillet 500-700 g;
- 2-3 large onions;
- salt and black pepper to taste.
When the dough for the pie has already risen, you need to beat it thoroughly with a wooden or silicone spatula. Now let's make the pie filling. Onions need to be peeled and cut into thinner rings. Over low heat with a drop of vegetable oil, soften the chopped onion. So that it becomes soft and transparent. Wash boneless salmon (fillet) and cut into thin strips. Divide the dough into 2 parts. Using a rolling pin and hands, roll out the bottom circle.
Place the slightly cooled warm onion and pieces of salmon, add a little salt and black pepper (it will give the fish a magical aroma). Roll out the second part of the dough into a circle and cover the top of the pie. From the leftover dough you can make leaf-shaped decorations for the pie, just like grandma did for us. Don't forget to poke a couple of holes in the cake to allow steam to escape! Leave the cake to proof for 20 minutes. Meanwhile, put the oven on preheat. Bake for about half an hour at 180 degrees, then another 10 minutes on the lowest heat. Turn off the oven and leave the pie in the hot oven for another 3-5 minutes. We take our beautiful pie out of the oven and let it rest for 15 minutes. We cut it into pieces and invite everyone to the table for a lush fish pie with salmon. Bon appetit!
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Ingredients:
- Milk – 150 ml
- Dry yeast - 1.5 tsp.
- Eggs – 1 pc.
- Butter – 70 gr.
- Flour – 400-500 gr.
- Sugar – 2 tbsp.
- Salt – 1 tsp.
- Salmon – 500 gr. (fillet)
- Cheese – 100 gr.
- Bell pepper (red) – 1 pc.
- Tomato – 1 pc.
- Greenery
How to make red fish pie:
First, let's make a dough, for this we dilute the yeast in warm milk (38 g), add sugar and 2 tbsp. flour and leave in a warm place for 30 minutes.
Add the egg, salt, melted butter, add flour in portions and knead a soft elastic dough, cover with a dry towel and leave it to rise in a warm place for 2-3 hours.
Now roll out the dough into a circle approximately 0.5 cm thick. Cut the salmon fillet into 2 cm strips (you can season them first) and place them in a circle, moving 3.5 cm from the edge.
Now cover the top of the fish with dough, seal it, you should have a roller. Using a sharp knife, cut the roller into pieces about 4 cm wide and turn each piece so that the fish is facing up.
Place the remaining fish cut into pieces in the center of the pie, then diced tomatoes, sweet peppers, and herbs (I used dry ones). Season the filling with your favorite spices, sprinkle grated cheese on top (I didn’t add salt, because the cheese is salty).
Leave the resulting pie for half an hour to proof, brush the cake with yolk and bake in a preheated oven at 180 degrees. oven until golden brown, about 30 minutes.
An incredibly beautiful and appetizing pie with red fish is ready! :whistle.