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Ingredients
Salmon Pockets
- For the dough
- 250 grams Pastry flour
- 125 milliliters milk
- ½ cube fresh Yeast (21 grams or 0.7 ounces)
- 1 pinch sugar
- 2 Tbsps olive oil
- salt
- For the filling
- 200 grams Green cabbage
- 200 grams fresh Salmon
- 1 Tbsp chopped Dill
- 2 tsps Caraway
- 50 grams Crème fraiche
- 1 egg
- salt
- freshly ground peppers
- 1 Tbsp melted butter
For the dough: Dissolve yeast and sugar in milk. Combine flour, oil and salt in a bowl, add yeast milk and knead well. Cover and let rest in a warm place for about 45 minutes.
For the filling: Remove cabbage stalk. Blanch cabbage in boiling salted water for about 2 minutes. Remove, drain, rinse with cold water, drain again and shred. Mince salmon. Combine cabbage, salmon, dill, caraway, creme fraiche and egg. Season with salt and pepper.
Knead dough. Thinly roll out on a floured surface and cut out 10 cm (approximately 4 inch) disks. Top with some filling, fold over and pres well to seal. Place on a baking sheet lined with parchment paper and coat with melted butter. Bake in an oven preheated to 180°C (approximately 350°F) for 25 minutes.
Remove, let cool slightly and serve.
(Percentage of daily recommendation)
| Calorie | 1,926 cal. | (92 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 17.6 g | (59 %) |