Salmon Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,178 cal. | (199 %) | ||
| Protein | 207 g | (211 %) | ||
| Fat | 243 g | (209 %) | ||
| Carbohydrates | 281 g | (187 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 33.9 μg | (170 %) | ||
| Vitamin E | 25.7 mg | (214 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 3.8 mg | (345 %) | ||
| Niacin | 109.2 mg | (910 %) | ||
| Vitamin B₆ | 4.6 mg | (329 %) | ||
| Folate | 574 μg | (191 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 87.5 μg | (194 %) | ||
| Vitamin B₁₂ | 28.5 μg | (950 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 4,792 mg | (120 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 400 mg | (133 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 119.5 g | |||
| Uric acid | 647 mg | |||
| Cholesterol | 1,650 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams Salmon (skinless and boned)
- 500 milliliters fish stock (from a jar)
- 1 packet Puff pastry dough (frozen, about 425 grams)
- 250 grams cooked Rice
- 200 grams button Mushroom (cleaned and finely chopped)
- 2 Tbsps lemon juice
- 2 shallots (finely chopped)
- 2 hard-boiled eggs
- 1 egg yolk
- salt
- freshly ground peppers
- 80 grams butter
- 1 Tbsp chopped Dill
Preparation steps
Bring fish stock to a boil and reduce heat. Add salmon and cook for about 5 minutes. Remove salmon from the stock and cool, divide into small pieces.
Thaw puff pastry.
Peel eggs.
Combine dill with rice. Mix mushrooms with lemon juice.
Heat half of butter in a pan and saute shallots for a few minutes. Add mushrooms and season with salt and pepper. Saute until all liquid has evaporated, remove from heat and allow to cool.
Roll out puff pastry into two 25 x 25 cm rectangles (approximately 10 x 10 inches).
Place one puff pastry rectangle on a lined with parhcment paper baking sheet.
Spread half of rice on pastry, leaving about 5 cm edge free (approximately 2 inches). Layer half of mushrooms, some salmon and eggs on top of rice. Repeat layers, finishing with rice. Whisk egg yolk with 1 tablespoon of water.
Top pie with remaining pastry and press the edges firmly together. Brush pastry with egg yolk mixture.
Bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minites or until golden brown. Remove from the oven and serve.
