Salmon fish pie

Category: Bakery products
Salmon fish pie

Ingredients

For the test:
Milk 100 ml
Live yeast 10 g
Egg 1 PC.
Sugar 2 tbsp. l.
Salt 1 tsp
Butter at room temperature 70 g
Flour 370 g
Filling:
Salmon fillets 600 g
Mozzarella cheese 120 g
Small red pepper 1 PC.
Medium tomato 1 PC.
Capers 1.5 tbsp. l.
Parsley, salt. pepper

Cooking method

  • Salmon fish pie
    Dissolve yeast in milk. add sugar, salt, butter, egg, flour and knead the dough. Cover and refrigerate for at least 3 hours. Leave the matched dough (the volume doubles) to warm up slightly at room temperature.
  • Salmon fish pie
    Roll out a circle 0.6 cm thick. Step back 3.5 cm from the edge and line the sliced ​​2.5 cm thick salmon strips in a circle.
  • Salmon fish pie
    Cover with dough and close well, it turns out such a roller.
  • Salmon fish pie
    Cut the roller into 4 cm wide pieces and turn each piece with the fish facing up.
  • Salmon fish pie
    This is how it should turn out.
  • Salmon fish pie
    Cut the remaining fish into slices and place in the center of the pie on top, put the sliced ​​tomatoes and pepper, salt and pepper.
  • Salmon fish pie
    Spread the capers evenly and cover with the mozzarella slices. Leave for proofing for 20-25 minutes.
  • Salmon fish pie
    Bake in preheated to 180 "C oven for 30 minutes until golden brown. 20 minutes after the start of baking, grease the dough with yolk.
  • Salmon fish pie
    It was very tasty for us!
  • Salmon fish pie
  • Salmon fish pie
  • Salmon fish pie
  • Salmon fish pie

The dish is designed for

12 pcs.

Note

Unusually tasty, juicy and aromatic cake, and with a glass of cold beer ... mmm ... my husband said and asked for more!

Link for cutting dough from : 🔗

Manna
Oh, how beautiful this cake is! I, too, have been looking at everything for several days him, I want to do it all, but still nothing.Salmon fish pie And then I looked - here he is! Eh, it must be done !!!
natapit
Thank you! and as I saw him, I immediately "fell in love"! I changed the filling for myself and cooked it!
Manna
So I'm thinking about the filling.Salmon fish pie Yours is very attractive to me
nut
It’s sooooo beautiful, and I’m not talking about the taste at all. I’ve been looking at works of art for a long time, otherwise you’d not say this woman is a craftswoman from Germany, but I don’t dare to make
And you Natapit just smart and also a craftswoman - THANKS I have a question - slightly salted or raw fish
Manna
Quote: nut
I have a question - lightly salted or raw fish
Yes, yes, I also wanted to ask about this
Vitalinka
Caprice
That's so beautiful! Already drooling!
Twist
Original molding! I'll take a note.
natapit
nut, the fish is fresh! Thank you so much! you can and should visit me!

Caprice, many thanks!
natapit
Twist, I agree, but the filling is room for imagination !!!
Tamborén
How delicious!
All saliva has already gone out too!
Need to do!
Thanks for the recipe and original design!
natapit
and thank you!!! follow the link, I highly recommend it !!!
kubanochka
Oh no!!!!! Natasha !!!!! Take pity !!!!! I won't sleep now It's so beautiful !!!! I'm not even talking about taste, everything is clear here. And I had such plans for the weekend .... Everything! I'll do some dough tricks. If the Customer requests a fire project on Monday, I will give it in pies
natapit
Bake, Lena, bake (to paraphrase Ilf-Petrov - saw, Shura, saw!) !!!
this cake is worth it - no customer can resist!
Thank you Lenochka!
kubanochka
I bought salmon, mozzarela, the rest of the ingredients, including capers, are available. The project was handed over to the customer today, so as not to share the pie with the customer so as not to hang with the sword of Damocles. In the morning I put the dough and ...
natapit
and ..... with God !!! I wish to enjoy the baking process, but most importantly from the eating process !!!
elena_nice74
Divine !!! I didn't find capers, replaced salmon with salmon, VERY, VERY, VERY
natapit
great! : girl_claping: I'm so glad I liked it !!!
Sterlya
Can you please tell me if it is possible to replace yeast with dry yeast, and how much is needed?
Antonovka
Sterlya,
Why not? The ratio of dry to raw is 1: 3, that is, dry will need 3 g - 1 tsp.

natapit,
Natalia, every recipe is a masterpiece
natapit
Antonovka, Lena, thanks for answering! exactly 3 grams dry! Thanks for the compliment!
Dr. Lena
What a charm! Well, how to get past such a miracle - pie ?! There is such a fish ah! Thank you! Bookmark the recipe!
natapit
bake to your health !!!
Lantana
I baked it, it was delicious and very elegant, thanks for the recipe, it will be repeated, the recipe has already gone to both daughters
natapit
great! I am very glad!
Sterlya
I did it, finally baked it (though I didn't have capers and the fish was trout), but without them it turned out great. Everyone was killed on the spot Thank you so much for the recipe! I will definitely bake some more. I will post the photo another time, I did not have time to take a picture, as they immediately began to eat it
Moskvichk @
Is the salmon fillet raw? lightly salted can not?
natapit
Moskvichk @, I baked with fresh, then the pie turns out to be juicy and very tasty, and you try it, then share your impressions with us!
natapit
Sterlya, I'm glad you liked it!!!
kubanochka
Natasha! There was still no time to write. I baked a cake that Saturday. MMMMMMMMMM !!!!!!!!!!
It's so delicious! I didn't take pictures, because there was absolutely no time.But not only is it insanely tasty, but it also turns out a very beautiful cake. Thank you so much for the recipe !!!!!!!
natapit
Lenus, I'm glad I liked it !!!
sturdy
tell me why the dough turned out to be hard, maybe he needs to stay warm at least a little before the refrigerator ...
natapit
most likely you overdid it with flour or it is more "dense", if I may say so! no, I immediately put the dough in the refrigerator, but after the refrigerator I let it stand at room temperature.
sturdy
thanks, let's try again
nut
Girls, I want to surprise the guests at my d / p in plans to make this cake strictly with all the ingredients, the question is what capers are (tortured in the store, everyone has eyes) and where to look for them, forgive me my darkness at least show them a photo, otherwise maybe I walk past them every day
Cvetaal
Salmon fish pieSalmon fish pie

nut
, photographed the remains, the quality of the photo is not very good, the phone is to blame

capers are sold in all auchan, okey, crossroads, etc. in preservation departments (cucumbers, tomatoes, olives ...), in some supermarkets I saw next to vinegars, oils

jars are different, but all, as a rule, are small, the maximum weight that I met is 200 g, the jars are long in shape, about 5 cm in diameter and 10 cm in height, I saw very tiny ones about 5x6 cm
nut
Thanks, looks like it's like olives or not? Now I'll go to the crossroads - I'll look there
Luysia
Not really, these are not fruits, but flower buds. And in color, yes, they resemble olives.
natapit
Salmon fish pie

capers are the unblown buds of the caper bush (Capparis spinosa).
Salted and pickled capers have a pungent, tart, sour, slightly mustard flavor and impart a pleasant spicy flavor to food. Cuisines of different nations include salted and pickled capers in fish and meat dishes for added piquancy. In a way, capers enhance the flavor of the dish, much like MSG. Capers are an ingredient in many Mediterranean sauces and marinades. Viscous and aromatic caper seed oil decorates salads.


Nut, if capers are problematic, then you can replace them with chopped olives and olives, in this combination of products they are also good! good luck!

thank you girls for helping with the answers !!!
nut
I already found capers - I took as many as 2 jars of greed In one such small berries, in the other almost like olives - we will try Thank you all for your help Just in case, I will show you the jars, otherwise suddenly it’s not right
Salmon fish pie
natapit
those on the right are like classic caper buds, and on the left - berries! I haven’t even seen them, let alone tried! something like cucumbers !!!
simfira
And this dough can be cooked in the evening, and cut in the morning?
sturdy
Everything is delicious, thank you again. And what is the essence of a dough refrigerator?
natapit
simfirayes you can!

sturdymost likely to slow down the fermentation process.
nakapustina
natapit, yesterday I baked pies (mom's birthday) and made fish pies according to your recipe. (with trout, olives instead of capers)
Made a splash not only among the guests, but also among my cats. I left a piece for breakfast, they stole it and devoured all the filling. Very tasty pie and very easy to make. Here is my report

Salmon fish pie

Thanks a lot. I will repeat for an encore
natapit
what a handsome man! thanks for the great job!
nakapustina
And today I baked an encore cake according to your recipe! It seems that he is becoming one of our favorites. Well, very tasty, beautiful and not difficult to prepare. Thank you
natapit
so it's great !!!
Dr. Lena
Yesterday I finally baked a pie. To say delicious is to say nothing. Cooking is easy. Almost without problems (a little "confused", wrapping the fish in the edge, then this edge was not glued with fat "fish" hands). The result is a large, beautiful, juicy pie with a delicate taste. Natasha, thank you so much! ........... (and up to a million more)

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