You can make pink salmon pie with either canned or fresh fish. Pie with canned pink salmon It cooks a little faster, but loses in taste and originality. Today I will prepare a layered fish pie using red and white fish, namely pink salmon and pollock. Some people believe that pollock is not suitable for making fish pies. Yes, if you use only one. But when you combine layers of different types of fish with a layer of onions in a fish pie, the baked goods are delicious.
I make pink salmon pie using two types of dough, the main bottom and the top aspic. I always start by preparing the main one, or I take ready-made shortcrust pastry from the freezer. I usually make it in advance for several pies at once and freeze it in the freezer. But it is mainly suitable for sweet open pies; raspberry pie is especially good from it.
Pie with pink salmon and pollock - recipe with photo
The base dough is prepared quite quickly. In a bowl, combine 430g flour, 75g margarine for baking, cut into pieces or grated coarse grater, one large egg, 95g sour cream 20% fat, a little salt and half a teaspoon of soda.
I begin to knead the dough with a fork until no pieces of margarine are visible.
Then I move on to manual kneading until such a dense kolobok is formed, as in the photo below. I place the ball from the main dough in plastic bag and put it in the refrigerator for an hour.
For pink salmon pie you will need:
Main bottom dough 700g, pink salmon fillet 450g, pollock fillet 450g, onion 3 pcs.For the jellied top dough - 2 eggs, 160g sour cream, 2 tablespoons flour, a pinch of salt and soda.
I prepare the jellied dough by combining flour, salt, soda, sour cream and eggs in a bowl.
Mix all the filling components until a homogeneous mass is obtained.
I roll out the chilled dough with a rolling pin into a large pancake and transfer it to a frying pan with a diameter of 32 centimeters. I distribute it evenly throughout the pan and prick it along the bottom with a fork like this.
I cut the pollock fillet into small pieces, salt and pepper, mix and place the first layer on the main dough, spreading evenly over the entire surface.
I chop the onion medium-sized and place it in a second even layer on the first row of pollock.
I salt and pepper the pink salmon fillet in the same way as the pollock fillet, mix it and distribute it in a third even layer over the top of the onion.
I evenly coat the open one with the filling dough. layered cake from pink salmon, so that there are no gaps.
I send the prepared raw fish pie to bake in an oven preheated to 200 degrees for about 45-50 minutes.
After this time, I remove the pink salmon pie from the oven and set it aside to cool. When the fish pie made from fresh pink salmon has cooled to a warm state, you can remove it from the pan. This is done quite easily, since it does not stick to the pan, even though it was not lubricated with anything. The trick here is that the bottom main dough is made with margarine and simply cannot stick to the bottom during baking.
Puff open pie made from fresh pink salmon and pollock, prepared according to my original recipe with photos. Of course, making a pie from pink salmon is not very fast, but I have another recipe, you can, for example, make a pie with canned fish and potatoes, which is made faster than from fresh fish, but loses a little in taste. That's all. Bon appetit everyone and see you soon on the site
Hello Hello! I invite you to try a very tasty, juicy pink salmon pie, one of our family’s favorites. Everyone who has tried it completely changes their attitude towards it. fish pies. From the stage “I don’t eat with fish” they quickly move on to the next one: “I want more”)).
We will need:
pink salmon (about 1 kg, I had 1.2 kg),
a lot of onions (I took 700 g, more is possible),
mayonnaise, sunflower oil,
yeast dough, 1 egg.
Preparing the onion. Clean, cube mode.
On sunflower oil fry the onion until golden brown, don’t forget to stir.
At this time we prepare the fish. We clean the scales, cut off the head, fins, and abdomen. Separate the fillet.
Slice fish fillet for plastics about 5-7 mm. It is better to do this when the fish has not completely thawed and remains slightly frozen. During the cutting process, remove the bones, if any remain.
Roll out the dough to the size of the baking sheet. Leave more dough for the bottom crust than for the top crust. We don't roll out the dough thickly - we like it when there is a lot of filling.
Place the dough on a greased baking sheet. On top is a layer of onions. A little overcooked ((but no one noticed)).
Place the fish pieces on top of the onion, making indentations in it. This is how colorful the carpet turns out.
Lubricate pink salmon with mayonnaise. For those who are not afraid of ruining their waistline, you can add more mayonnaise))
The presence of mayonnaise and fried onions in the pie gives the pie juiciness, and the dryness of pink salmon completely disappears.
Hello my dear readers!
I suggest you bake some delicious food this coming weekend. pie with pink salmon and rice .
The dough of my pie is yeast-free, as always, contains a minimum of calories, and is cooked in brine.
How to make pink salmon pie at home
Ingredients:
For the test:
- 1st grade wheat flour – 1 cup
- Rice flour – 1 cup
- Wheat or oat bran – 2 tbsp.
- Low-fat sour cream or yogurt without fillers - 3 tbsp.
- Egg yolk – 1 pc.
- Vegetable oil – 2 tbsp.
- Brine - how much flour will take (approximately 2/3 cup)
- Baking powder – 1 tsp.
- Salt - to taste
- Ghee butter - for greasing the finished pie
For filling:
- Rice boiled – 1 cup
- Pink salmon – 0.5 kg
- Eggs – 2-3 pcs.
- Onions – 1 pc.
- Salt, spices - to taste and desire
My cooking method:
1. Sift the flour and mix all the dry ingredients
2. Add the yolk, brine, vegetable oil and knead the dough
3. Let the dough lie in a plastic bag for 15 - 20 minutes and divide it into 2 parts
4. Roll out one part into a layer 0.7 - 1 cm thick
5. Place it on a baking sheet covered with parchment, distribute boiled rice over the surface of the layer, add salt
6. Place boiled, boned, and chopped pink salmon on top of the rice
7. Salt, if you didn’t salt the broth in which the fish was cooked
8. Next – chopped eggs and fried onions
9. Salt and add spices
10. Roll out the second layer. Place on top of the semi-finished product and pinch the edges
11. Make a hole in the middle for steam to escape
12. Lubricate the surface with raw egg white
13. Bake in a preheated oven, at a temperature of 190 - 200ᵒ C, 40 - 45 minutes
14. Grease the hot pie with melted butter
Pie with pink salmon – general principles preparations
Any pie consists of dough with filling, and fish pie is no exception.
Dough. You can use any: yeast, puff pastry, shortbread, aspic, homemade or store-bought. We choose according to your taste and possibilities. Most often, the filling is placed between two flat cakes, but you can also make open pies with pink salmon. In this case, cheese is used for topping, which not only gives the dish a beautiful appearance, but also keeps the filling juicy.
Filling. You can also take any pink salmon: fresh, frozen, canned, salted or lightly salted. Pies can be prepared with raw fish, or pre-fried or boiled. Onions are a frequent accompaniment of fish filling, but garlic is used extremely rarely. Other products are also added: various vegetables, cheese, eggs, sauces. There are also no restrictions on the type and quantity of spices; pink salmon loves them.
The pie is baked in the oven, usually no more than 40 minutes. To make the crust look appetizing, brush the dough with egg before baking. If you haven’t done this, then after cooking the hot pie can be greased with butter and it will acquire an incomparable aroma and beautiful color.
Recipe 1: Yeast pink salmon pie
For this pink salmon pie you will need fresh fish. If it is frozen, then you need to thaw it in advance. We will prepare the dough for the pie by hand, but you can use a bread machine.
Ingredients
For the test:
500 grams of flour;
300 grams of water;
10 grams of dry yeast;
Half a spoon of salt;
Two spoons of sugar;
30 gr. oils
For filling:
Two onions;
Spices;
700 grams of pink salmon.
To grease the pie you will need one fresh egg.
Preparation
1. Sift the flour. IN warm water Dissolve sugar, salt, dry yeast and add a glass of flour. Set aside and let the mash stand for half an hour. During this time, the yeast will disperse and the dough will increase in size. Then add the rest of the flour, add butter and knead the dough. We put it in a warm place.
2. Cut the pink salmon into fillets, remove the bones and skin. Cut into cubes.
3. Peel the onions, chop into cubes and fry in oil for two minutes.
4. Add the fish, cook together for another 5 minutes, season with salt and any spices. You can add special mixtures.
5. When the dough rises, you need to knead it with your hands and let it rise again. Then we divide it into two different parts. Bigger piece roll it out into a layer and place it on the bottom of the mold, making sides. Spread the filling and cover with the remaining dough. We pinch the edges together and make punctures on the surface.
6. Let the cake stand for 15 minutes so that it rises a little.
7. Remove the yolk from the egg, beat with a spoon of water and grease the surface. Bake for about 35 minutes at 200°C.
Recipe 2: Pie with pink salmon and potatoes
Another recipe for pink salmon pie, also with yeast dough, but richer. For the filling we use fresh fish and boiled potatoes.
Ingredients
For the test:
A glass of milk;
Half a glass of water;
50 gr. oils;
10 grams of yeast;
Flour (about 0.5 kg);
2 spoons of sugar;
For filling:
5 potatoes;
800 grams of pink salmon;
3 tablespoons of vegetable oil;
80 grams butter;
Spices;
2 onions.
You will also need a little butter to grease the finished cake.
Preparation
1. Heat the milk to 50 degrees, you can simply mix it with hot water, add salt with sugar, butter. Mix flour with yeast and add to dough. Knead and send to rest.
2. For the filling, finely chop the raw onion, add oil and salt, knead well with your hands and leave to marinate.
3. Boil the potatoes in their skins, cool, peel and coarsely chop them. If desired, you can cut into cubes.
4. Remove the seeds and skin from the fish, cut into thin strips, salt and pepper and set aside. Let it marinate.
5. When the dough is well suited, divide it into two parts. Roll out the flatbread, add grated potatoes, and sprinkle pickled onions on top. Carefully arrange the pieces of pink salmon. Three frozen butter and sprinkle evenly over fish.
6. Roll out the cake from the second part of the dough and close the pie. We make holes for steam to escape.
7. Bake at 190 degrees for half an hour, then remove, grease with a piece of butter, cover with a cloth towel and let stand.
Recipe 3: Pie with pink salmon and rice
Option for preparing a pie with canned and pink salmon boiled rice. Simple, fast, inexpensive. We use any yeast dough from previous recipes.
Ingredients
150 grams of dry rice;
2-3 onions;
Spices;
2 cans of pink salmon;
Preparation
1. Knead the dough according to any of the recipes or use store-bought dough.
2. Boil rice in large quantities liquid, don’t forget to add salt. We drain the water.
3. Cut the onions finely and fry in oil.
4. Open the canned food and knead it large pieces with a fork.
5. Combine rice, onion and pink salmon, mix. Taste for salt; you can add any spices.
6. Roll out the dough and place it in a mold or on a baking sheet. We spread the filling, level it and cover with the second layer. We make holes.
7. Grease with egg and bake until the dough is ready, about 20-25 minutes at a temperature of 190-200.
Recipe 4: Pie with pink salmon and tomatoes made from puff pastry
What could it be easier to use puff pastry? Many housewives actively use it and always have a pack in the freezer as a reserve. But if you wish, you can also use homemade puff pastry prepared according to any recipe. The special thing about this pink salmon pie is the incredible juicy filling with tomatoes.
Ingredients
A pack of puff pastry 400-500 grams;
400 grams of fish fillet;
One onion and one carrot each;
2-3 tomatoes;
Any oil;
Egg for lubrication.
Preparation
1. Fry chopped carrots and onions in a frying pan.
2. Cut the pink salmon into cubes, add to the vegetables and simmer under the lid for 10 minutes. Season with spices and cool the filling.
3. Cut the tomatoes into circles.
4. If the dough is frozen, take it out of the freezer in advance and let it sit. Then roll it out into a large layer.
5. Post it fish filling square in the center so that you can fold the envelope.
6. Place tomatoes on top of the filling. If the circles do not fit in one layer, you can put them on top.
7. Fold the edges into an envelope shape and pinch well.
8. Brush the pie with egg and bake until done for about half an hour.
Recipe 5: Open pie with pink salmon and cheese
This open-faced pie can be called fish pizza. It cooks quickly and turns out delicious. We use any yeast dough.
Ingredients
600 grams of dough;
140 grams of cheese;
350 grams of fillet;
A third of a lemon;
Salt, pepper;
Green onions;
80 grams of mayonnaise (you can use sour cream).
Preparation
1. Cut pink salmon into small slices, sprinkle with salt, pour over lemon juice and mix well. Let it sit for half an hour. If you don’t have time, you’ll have to fry the fish in a frying pan. And pickled pink salmon can be added fresh to the pie.
2. Roll out the dough into a circle or square, place it on a baking sheet and grease the flatbread with any oil so that the dough does not become sour.
3. Cutting green onions, sprinkle the dough.
4. Place pink salmon on top.
5. Break the eggs into a bowl, add mayonnaise, salt, pepper and beat everything together with a whisk or fork until smooth. Pour on top. We do this carefully so as not to dislodge the pieces of fish.
6. Three cheese and sprinkle on pizza pie. Bake until done.
Recipe 6: Jellied pie with pink salmon
The beauty of jellied pies is that you don’t need to roll out and knead the dough. Mixed all the ingredients, poured the filling and into the oven!
Ingredients
For the test:
A glass of kefir;
0.5 tsp. soda;
50 grams of butter;
Flour 1.5 cups;
For filling:
700 grams of pink salmon;
200 grams of onion;
A bunch of dill;
Spices, oil.
Preparation
1. Cut the fish into cubes and fry in oil for 3 minutes. Add the chopped onion and cook together for another 10 minutes. Season with fish spices and let the filling cool.
2. Extinguish soda in a glass of kefir. Add eggs, salt, butter, mix everything and add flour.
3. Pour half of the dough into the lined mold, lay out the filling, sprinkle with chopped dill. Using a spoon, pour the dough over the entire surface.
4. Bake at 200 degrees until done.
Recipe 7: Pie with pink salmon and fresh cabbage
Another recipe juicy pie with pink salmon made from yeast dough. The dough turns out airy, soft, and the filling is amazingly tasty.
Ingredients
For the test:
Half a glass of milk;
250 grams of margarine (you can use butter);
A spoonful of yeast (use dry);
2 spoons of sugar;
Flour 2.5 cups.
For filling:
Half a kilo of pink salmon;
Half a kilo of cabbage;
Bulb;
Seasonings.
We use fresh egg for lubrication.
Preparation
1. Dissolve sugar, yeast and a spoonful of flour in heated milk. Stir and let it brew until a lush head of foam appears. Grind margarine with flour, add to it fine salt, then pour in the dough and mix elastic dough. Place in a bag and place in the refrigerator for 2 hours.
2. For the filling, chop the cabbage and fry in a frying pan.
3. Cut the fish into any pieces, fry separately with onions.
4. Combine both fillings, add spices, knead.
5. Take the dough out of the refrigerator and divide it into two different parts. Roll out the larger one and place it in a greased pan, distribute the filling and cover with a flat cake made from the remaining dough. We make cuts.
6. Brush the pie with egg and bake for half an hour at 180 degrees.
Pie with pink salmon – useful tips and tricks
You can’t spoil the pink salmon filling with onions! On the contrary, it will make the pie juicier and more aromatic. And so that the onion does not crunch on your teeth and does not taste bitter, you can fry it in advance or at least pour boiling water over it. It turns out no less tasty with pickled onions; the filling is best made from vinegar and sugar.
To prevent the layers of dough from coming apart during baking and rising, the edges should be lubricated with water. This method is especially good for gluing puff pastry.
Instead of fresh pink salmon, you can use salted or lightly salted salmon for the filling. Or mix several types, you can also use canned food. Therefore, if the fish is left with festive table, you can always put it in a bag and freeze it.
Whatever dough is used to make the pie, you must sift the flour. This is done not only to get rid of impurities, but also to saturate the product with oxygen. The dough will be more tender, airy, and when kneading the products will mix more easily.
To make the yeast cake rise faster, it can be formed on a heated baking sheet. But not hot! You can also place the mold on a pan of warm water.
Pink salmon pie made from puff pastry with rice and egg - magnificent, hearty dish, the recipe for which we bring to your attention. Pink salmon itself is a rather dry fish, so we pre-soaked it in cream for 2.5 hours. Puff pastry dough was bought ready-made at the store. The pie turned out very juicy and delicious!
To prepare it we needed:
1. Yeast puff pastry - 1 briquette or 450 grams.
2. Pink salmon - 900 grams (if it is frozen with the head and gutted) or 400 grams of clean thawed fillet.
3. Eggs - 2 pieces,
4. Rice - 1/4 cup of cereal,
5. Cream - 2/3 cup (about 150 grams),
6. Onion - 1/2 medium onion,
7. Salt, ground black pepper, spices - to taste.
Prepare pink salmon pie from puff pastry with rice and egg.
1) Let the dough defrost and let it rise. We had two layers in the package. To prevent them from sticking together when defrosting, we laid them out on a previously floured surface. It is better to close the top so that it does not become covered with a dry crust. cling film or a plastic bag.
2) We also defrost the pink salmon (if necessary), wash it in cold water, cut it into pieces - we need fillets, remove all the bones.
3) Salt the fillet pieces (1 teaspoon) and pour cream. Mix everything and leave on the table for 2.5 hours so that the cream and salt are absorbed into the fish.
4) Cook the eggs over medium heat after boiling for about 15 minutes. Remove from the stove and put in cold water. Then we peel them and grate them on a coarse grater.
5) Wash the rice thoroughly until the water becomes clear, pour cold water(1 glass of water or 200-220 grams) and bring to a boil. Add a pinch of salt and cook over medium heat until all the water is absorbed (about 15 minutes). Let the rice cool a little.
6) Add rice to pink salmon and stir.
7) Then add the grated eggs and stir again.
8) Cut the onion into half rings.
9) Roll out the dough layer to the shape you need.
10) Grease a baking sheet with oil and place our first half of the dough there.
11) Then put onion on the dough, and our filling with fish, rice and egg.
12) Sprinkle everything with seasonings to taste, you can also add a little salt and put pieces of butter on top.
13) Roll out the second half of our dough and place it on top of our filling.
14) Carefully glue the edges of the bottom and top layers of dough together. We make small slits on top so that the filling is baked better and place the pie in a preheated oven over medium heat. Leave the pie to bake in the oven for 40 minutes until golden brown.
15) Grease the top of the pie with a piece of butter, cover the top with some towel and let it brew (not in the stove) for another 10 minutes so that the top crust becomes softer.
That's it, you can invite everyone to the table!!! The pie turned out delicious, very juicy and soft! Of course, we immediately decided to try it a little. A little bit... that was not the case: the two of us ate more than half)))))))))))))))
