Salmon and Cabbage Loaf Bake
ready in 2 h. 55 min.
- For the yeast dough
- 2 ½ Tbsps Yeast
- 1 ¼ tsps Dried yeast
- ⅔ cup lukewarm milk
- 1 tsp sugar
- 2 ⅔ cups flour
- ½ tsp salt
- 2 egg yolks
- 0.333 cup butter
- For the filling
- 2 onions (finely chopped)
- 3 garlic cloves (finely chopped)
- 2 Tbsps vegetable oil
- 1 small White cabbage (approx. 800 g, outer leaves removed, rest finely chopped)
- ⅜ cup vegetable stock
- ⅔ cup Rice
- ⅞ cup fish stock
- 2 ½ Tbsps butter
- 4 cups Mushrooms (sliced)
- 1.333 cups Salmon fillet (diced)
- 4 hard boiled eggs (peeled and sliced)
- ½ cup Dill (chopped)
- 2 egg yolks (to glaze)
Mix the yeast with 5 tbsp of milk and stir in the sugar. Mix the flour and the salt in a bowl and create a well in the middle. Pour the yeast-milk mixture into the well, sprinkle with some of the flour, cover with a cloth and leave to rise for 15 minutes.
Add the rest of the milk, the egg yolks and the butter and knead into a smooth dough. Cover and leave to rise in a warm place for one hour until the dough has doubled in size.
Fry the onions and garlic in hot oil, add the cabbage and quench with the vegetable stock. Cook on a low heat for 10-15 minutes. Sieve and set aside.
Place the rice and the fish stock in a pot and bring to the boil. Simmer for 20 minutes on a low heat.
Heat the butter in a pan and fry the mushrooms, set aside for a while to allow the water to escape from the mushrooms. Then fry again until all the liquid has evaporated and season with ground black pepper.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Re-knead the dough, break in half and roll out into a rectangle. Place on the prepared baking tray and spread with the rice and the cabbage mixture. Cover with the salmon and the mushrooms and finish with the eggs and the dill. Fold the dough over the filling and press together firmly. Brush the bread with egg yolk and bake for 50 minutes. Serve either hot or cold.