Rice Pie with Pink Salmon
A hearty and simple dish to prepare. A piece of this pie with a cup of hot tea will make a great breakfast. :) Saira can be used as a base instead of pink salmon; in this recipe, pink salmon in its own juice was used. The specified proportions are calculated for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- milk 200 ml
- sugar 1 tbsp
- dry yeast 10 g
- butter 100 g
- eggs 2
- 1/2 tsp salt
- flour 400-450 g
- canned pink salmon 400 g
- boiled rice 200 g
- onion 150 g
- salt
- pepper
- sesame 30 g
Instructions
Step 1 of 20
Warm the milk (it is important that it be warm, not hot).
Step 2 of 20
Stir in the sugar.
Step 3 of 20
Add the yeast.
Step 4 of 20
Mix in 100 g of flour.
Step 5 of 20
Leave the starter to rise.
Step 6 of 20
Mix the eggs with butter.
Step 7 of 20
Pour in the starter.
Step 8 of 20
Mix well.
Step 9 of 20
Add salt and the remaining flour. Knead the dough.
Step 10 of 20
Leave the dough to rise.
Filling Preparation
Step 11 of 20
Finely chop the onion.
Step 12 of 20
Drain the liquid from the fish and mash it with a fork.
Step 13 of 20
Add boiled rice and onion to the fish.
Step 14 of 20
Mix well.
Step 15 of 20
Season with pepper, salt, and mix again.
Step 16 of 20
Grease the baking pan with oil (a 25×35 cm pan was used in the recipe). Spread half of the dough over the bottom.
Step 17 of 20
Lay out a layer of filling.
Step 18 of 20
Cover with the remaining dough on top.
Step 19 of 20
Sprinkle with sesame seeds if desired.
Step 20 of 20
Let the dough rise, then place it in an oven preheated to 180 degrees. Bake for 30–40 minutes.