Salmon Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 7.3 μg | (37 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 94.9 μg | (158 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.7 μg | (70 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 36.7 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pie
- 500 grams Pastry flour
- 20 grams Yeast
- 6 eggs
- ½ Tbsp salt
- 300 grams butter
- 650 grams Salmon
- 400 grams Green cabbage
- 2 shallots
- 1 Tbsp butter
- 2 Tbsps chopped Dill
- 1 Tbsp chopped parsley
- salt
- freshly ground pepper
- Nutmeg (freshly grated)
- 1 egg white
- 1 hard-boiled egg
- 100 milliliters Whipped cream
- 1 pinch salt
- 2 egg yolks (for brushing)
Preparation steps
For the dough, sift the flour onto a work surface and make a well in the center. Mix the yeast with 80 ml (approximately 1/4 cup) lukewarm water. Pour into the well and let sit for about 20 minutes. Add the eggs, softened butter and salt and mix the ingredients from the inside out. Add more water or flour if necessary. Knead vigorously, then wrap in plastic wrap and refrigerate for about 2 hours.
Cut the cabbage into quarters, remove the hard inner stalk and cut into thin strips. Blanch in boiling salted water for about 5 minutes. Rinse in cold water and drain. Peel the shallots and chop finely. Saute in hot butter, add the cabbage along with 100 ml (approximately 1/2 cup) of water, cover and cook over low heat for about 25 minutes. Drain well and set aside to cool.
Peel and chop the egg. Place the cabbage in a bowl and mix with the chopped egg, herbs and spices. Cut 1/3 of the salmon into cubes and puree in a blender with the chilled egg white, cream and season with salt. Stir into the cabbage mixture and season with salt, nutmeg and pepper.
Roll out half of the dough on a floured surface into a rectangle about 45 x 25 cm (approximately 18 x 10 inches). Place a fish-shaped template on top and cut the dough in the fish shape. Knead the remaining dough again.
Spread half of the cabbage mixture on the fish shape, leaving a border of about 1.5 cm (approximately 1/2 inch) free. Leave the tail free as well.
Season the remaining salmon filet with salt and pepper and place it on top of the cabbage. Top with the remaining cabbage. Roll out the remaining dough in the same manner and lay on top of the filling. Press the edges well to seal and trim. Roll out the remaining dough again and cut out mouth, eye and fin shapes. Decorate the pie with the shapes and brush with egg yolk.
Cut a small hole in the middle of the pie so that the steam can escape.
Let rest for 10 minutes, brush again with egg yolk and bake in a preheated convection oven at 200°C (approximately 400°F) for about 40-45 minutes, until golden brown. Place on a platter and serve immediately.
