Russian Fish Pie

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Russian Fish Pie
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Health Score:
Health Score
7,7 / 10
40 min.
ready in 3 h.
Ready in

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie362 kcal(17 %)
Protein18.1 g(18 %)
Fat13.11 g(11 %)
Carbohydrates35.78 g(24 %)
Sugar added0.35 g(1 %)
Roughage0.64 g(2 %)
Vitamin A128.5 mg(16,063 %)
Vitamin D0.54 μg(3 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.51 mg(46 %)
Niacin6.76 mg(56 %)
Vitamin B₆0.42 mg(30 %)
Folate39.38 μg(13 %)
Pantothenic acid1.38 mg(23 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂1.47 μg(49 %)
Vitamin C1.85 mg(2 %)
Potassium425.85 mg(11 %)
Calcium53.39 mg(5 %)
Magnesium23.33 mg(8 %)
Iron3.59 mg(24 %)
Iodine22.14 μg(11 %)
Zinc0.92 mg(12 %)
Saturated fatty acids5.88 g
Cholesterol143.53 mg
Author of this recipe:
How healthy are the main ingredients?


For the pastry
½ cube
Fresh yeast (approx 20 g)
lukewarm milk
1 teaspoon
3 ½ cups
½ teaspoon
0.333 cup
For the filling
12 ounces
14 ounces
fresh Salmon fillet (skin removed)
2 cups
2 tablespoons
freshly ground peppers

Preparation steps

For the pastry, crumble the yeast into a bowl and mix with 5 tablespoons of lukewarm milk and sugar until dissolved. Mix the salt with the flour in another bowl and make a well in the center. Now pour the yeast liquid into the middle, sprinkle some flour over the top, cover with a cloth and leave for about 15 minutes. Now add the remaining milk, two egg yolks and butter and knead thoroughly to form a soft, smooth dough. Cover and leave in a warm place for about 1 hour to rise until double in size.
For the filling: peel and dice the onions. Clean the mushrooms and cut into slices. Rinse the salmon and cut into 3-4- pieces. Pour the white wine into a saucepan and bring to the boil. Place the salmon into the pan and cook on a low temperature for about 10 minutes. Remove from the wine, drain and leave to cool.
Boil the eggs for 10 minutes until hard. Rinse under cold water, then peel and chop. Melt the butter in a frying pan, then sauté the onions until soft. Add the mushrooms and fry for approx 5 minutes, turning from time to time. Fry until any moisture has disappeared. Season with salt and pepper. Now add the chopped eggs and leave to cool. Break up the salmon into small pieces.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Knead the dough, then roll out to a rectangle about 20 x 30 cm in size. Place on a baking tray lined with baking paper. Place the mushroom mixture on the lower half of the pastry, then place the salmon on top, leaving a 3 cm edge. Now fold the top half of the pastry over the filling. Press the edges down firmly and decorate the top of the pie with left-over pastry. Brush the remaining egg yolk over the top of the pie and bake in the oven for approx 40 minutes. Serve hot or cold.