Smoked Fish and Leek Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 43.88 g | (45 %) | ||
| Fat | 52.65 g | (45 %) | ||
| Carbohydrates | 37.14 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 469.14 mg | (58,643 %) | ||
| Vitamin D | 1.57 μg | (8 %) | ||
| Vitamin E | 5.07 mg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 14.42 mg | (120 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 65.65 μg | (22 %) | ||
| Pantothenic acid | 1.73 mg | (29 %) | ||
| Biotin | 5.41 μg | (12 %) | ||
| Vitamin B₁₂ | 14.97 μg | (499 %) | ||
| Vitamin C | 5.64 mg | (6 %) | ||
| Potassium | 747.19 mg | (19 %) | ||
| Calcium | 169.65 mg | (17 %) | ||
| Magnesium | 73.97 mg | (25 %) | ||
| Iron | 3.43 mg | (23 %) | ||
| Iodine | 51.8 μg | (26 %) | ||
| Zinc | 1.08 mg | (14 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Cholesterol | 356.78 mg |
Ingredients
- For the pastry
- 150 grams Pastry flour
- 80 grams cold butter
- 1 egg
- salt
- For the topping
- 2 stalks Leeks
- 1 Tbsp butter
- 150 grams Smoked salmon
- 150 grams Smoked mackerel
- 2 eggs
- 100 grams Crème fraiche
- 100 milliliters Whipped cream
- peppers
- Nutmeg
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
For the pastry: pile flour on the work surface, make a well in the center. Cut butter into small pieces and arrange around the well. Add egg and 1 teaspoon of salt to the well. Knead quickly into a smooth pastry, wrap in plastic wrap and refrigerate for 1 hour.
For the topping: cut leeks lengthwise, rinse and cut into strips. Heat butter in a pan and saute leeks for about 5 minutes. Remove from heat and let cool.
Tear salmon and mackerel fillets into small pieces and mix with leeks.
Whisk eggs with crème fraîche and cream, season with a little salt, pepper and nutmeg.
Line baking pan (about 20 x 20 cm) (approximately 8 x 8 inches) with parchment paper.
Roll out about 2/3 of pastry and line baking pan with it, making an edge all around. Spread with fish and leek mixture and then with cream mixture.
Roll out remaining pastry and cut into 1 cm (approximately 1/2 inch) wide strips. Arrange on top of a pie in a lattice pattern and press the edges together. Whisk egg yolk with milk and brush pastry with the mixture.
Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes or until golden brown.
Remove from the oven and serve hot or cold.
