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My recipe
Hot-smoked salmon pie
Introduction
This pie is very easy to prepare, could be eaten cold or warm. In any case it is very delicious. You can take any other fish of your liking instead of salmon.
- 600 g puff pastry
- 3 hard boiled eggs
- 1 leak (10in)
- 150 ml short grain rice
- 500 ml (fish stock)
- 100 ml chopped dill
- 450 g hot-smoked salmon, flaked
- 50-60 g butter
- 1 tbsp drawn butter
- 2 tbsp orange juice
- Black pepper
- 1 egg yolk + 1 tbsp water, beaten together
- Cook the rice in the stock, adding the salt
- Melt the butter, add the orange juice, whisk and pour into the cooked rice
- Chop the leak and saute on a drawn butter for 1-2 min
- Chop the eggs finely, mix with the leek, rice, chopped dill and pepper. Stir well.
- Roll out the dough into the rectangle 15x11in and cut in two
- Arrange over one part the rice and top it with the salmon
- Brush the edges of the dough with the egg yolk
- Cover with the second half of the dough and seal the edges thoroughly
- Make several slashes with a knife or prick all over with a fork
- Brush with the egg yolk and bake at preheated to 220C oven for 20-25 min
- Cool on a wired rack
Thoughts and Ideas
I usually serve this pie with the green salad, dressed with vegetable oil and orange juice. You can use yeast dough, but I prefer the puff pastry. Don’t skip the butter from the rice, otherwise the filling will be very dry. Alternatively, you can take the sour-cream instead of the butter.
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