Hearty Polish Pastry with Salmon and Cabbage

For the dough: Crumble the yeast and mix with 5 tablespoons lukewarm milk and sugar. Mix the flour and salt in a bowl, form a well in the middle and pour the yeast into it. Sprinkle with flour, cover with a cloth and let rise for 15 minutes. Add the remaining milk, the egg yolks and the butter and knead to a smooth dough. Cover and let rise for one hour in a warm place until the dough doubles in volume.

For the filling: In the meantime, cube the salmon. Trim and rinse the cabbage and cut into fine strips. Peel the onions and garlic, finely chop and sauté in hot oil. Add cabbage, pour in vegetable stock and cook for 10-15 minutes at a low temperature. Drain well in a colander and set aside.

Put the rice in a saucepan with the stock, bring to a boil and leave rice to expand over a low flame for 20 minutes.

Rinse mushrooms, rub clean with a paper towel and cut into thin slices. Heat butter in a pan, sauté mushrooms in the pan, briefly put mushrooms aside, simmer water and continue cooking the mushrooms in the water until all the liquid has evaporated. Season with pepper.

Peel the hardboiled eggs and cut into slices.

Preheat the oven to 180°C (approximately 360°F) convection.