Salmon Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,002 cal. | (48 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 490 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Salmon (skinned and boned)
- lemons (juiced)
- 1 kilogram frozen Puff pastry dough
- 12 Tbsps cooked Rice
- 8 hardboiled eggs
- 800 grams Savoy cabbage (finely chopped)
- 2 egg yolks
- 6 Tbsps chopped Dill
- salt
- freshly ground peppers
Preparation steps
Thaw puff pastry.
Drizzle the salmon with lemon juice. Season with salt and pepper. Let sit for 5 minutes. Poach in simmering water until done. Let cool.
Blanch the cabbage in boiling salted water for 3 minutes. Drain, rinse in cold water. Drain again and squeeze the excess water.
Trim the puff pastry into two rectangles and roll out to a size that will completely cover the fish fillet.
Place a sheet of dough on a parchment-lined baking sheet. Place the fish on the pastry and top with cabbage and then rice. Season with salt and pepper and sprinkle with dill. Cut the hardboiled egg into slices and spread over the rice. Lay the second piece of puff pastry over the fish mixture and seal tightly with the bottom layer of pastry. Slice a small hole in the center of the top pastry. Beat the yolks and brush the pie with them. Bake in an oven preheated to 220°C (approximately 425°F) for 15 minutes. Then turn down the oven to 200°C (approximately 400°F) and bake for another 20 minutes. Serve immediately.
