Pour-over Pie with Leek and Pink Salmon
A hearty and delicious dish that is easy and quick to prepare. You can use any ready-made options for the filling: sautéed cabbage, eggs with green onions, or minced meat with onion. It is important that the filling is fully cooked. These ingredients make one pie measuring 18x18 cm.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- sour cream 250 g
- eggs 3
- 1/2 tsp salt
- baking powder 10 g
- flour 150-170 g
- canned pink salmon in its own juice 250 g
- leek 350 g
- salt
- pepper
- sesame 2 tsp
- flax seeds 2 tsp
Instructions
Step 1 of 9
Slice the leek.
Step 2 of 9
Drain the liquid from the fish. Combine the leek and fish. Add a little pepper and salt.
Step 3 of 9
Beat the eggs into the sour cream.
Step 4 of 9
Mix well.
Step 5 of 9
Stir in the flour, baking powder, and salt. Mix.
Step 6 of 9
Line a baking pan (mine is 18×18 cm) with parchment paper or lightly grease with oil. Pour in the first half of the batter.
Step 7 of 9
Spread the filling on top.
Step 8 of 9
Pour over the remaining batter.
Step 9 of 9
Sprinkle with flax seeds and sesame. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.