Russian-style Salmon-stuffed Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,571 cal. | (75 %) | ||
| Protein | 39.7 g | (41 %) | ||
| Fat | 139.96 g | (121 %) | ||
| Carbohydrates | 33.52 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 217.18 mg | (27,148 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 3.44 mg | (29 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.84 mg | (76 %) | ||
| Niacin | 19.07 mg | (159 %) | ||
| Vitamin B₆ | 1.24 mg | (89 %) | ||
| Folate | 85.4 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.15 μg | (18 %) | ||
| Vitamin B₁₂ | 4.66 μg | (155 %) | ||
| Vitamin C | 16.22 mg | (17 %) | ||
| Potassium | 1,007.58 mg | (25 %) | ||
| Calcium | 48.72 mg | (5 %) | ||
| Magnesium | 56.43 mg | (19 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 44.94 μg | (22 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 36.03 g | |||
| Cholesterol | 209.63 mg |
Ingredients
Preparation steps
Boil rice in salted water according to package directions and let cool. Peel and dice onion and sauté in butter. Cut salmon fillets into 6-8 rectangular pieces. Line a loaf pan with plastic wrap. Roll out dough 2-3 times as wide as loaf pan. Set dough in loaf pan, letting dough drape over long sides of pan. Trim ends of dough in pan, reserving trimmings. Rinse rice with cold water and drain.
Preheat oven to 160°C (approximately 325°F). Beat egg whites with pinch salt until very stiff and mix in rice. Spread about 1/3 of the rice mixture into bottom of dough-lined pan and smooth. Peel eggs, place close together over rice mixture in pan and cover with about half the remaining rice mixture, pressing gently. Dredge salmon in parsley and space tightly over rice mixture in pan. Top salmon with remaining rice mixture, pressing gently. To form loaf, fold dough edges inwards to cover filling, pressing gently to seal. Trim dough as necessary, saving trimmings. Carefully turn loaf out of pan seam-side down onto a baking sheet lined with parchment paper (remove plastic wrap from loaf if necessary). Roll out dough trimmings, cut into fish shapes and attach to loaf with egg yolk. Brush loaf with remaining egg yolk. Bake loaf 40-50 minutes. Cut loaf into slices to serve.
