Pink salmon meat is a very valuable food product. It contains many vitamins (A, B, E, D), trace elements (Ca, F, Fe, Cu, Zn), as well as polyunsaturated acids Omega-3 and Omega-6, which help break down bad cholesterol and restore metabolism. In cooking, this type of fish is appreciated for its rich taste and aroma. There are many dishes that use fresh, canned and even slightly salted pink salmon fillets.
Selection and preparation of ingredients
Products should be purchased in stores where you can check the quality certificate. The fish fillet should be fresh and not stick to your hands. All ingredients have a natural smell without extraneous odors.
Potato tubers should be selected smooth, without seedlings and traces of wilting or spoilage. When buying canned food, rice, eggs, you should pay attention to the release dates and expiration dates. Wash all ingredients before cooking, peel the onions and potatoes.
Important! The fish fillet should be elastic to the touch and when pressed do not lose shape. Too soft, pliable product indicates the beginning of the process of decay.
How to make salmon fillet pie
Pink salmon pie - a popular dish among Russian housewives. Easy to prepare, it is equally well suited for both a casual meal and a festive table. In addition, when baking, the products retain almost all their useful properties, which makes the cake not only tasty, but also useful.
Fresh pink salmon recipe
635 minutes
onions (large)
1 PC.
refined vegetable oil
50 g
Nutritional value per 100 g:
- Peel and chop the onion in half rings.
- Heat oil in a frying pan over medium heat and fry the onion in it until golden.
- Cut pink salmon into 1 × 1 cm slices and add to the fried onion.
- Fry fish until half ready.
- Add pepper to the filling and cool to room temperature.
- Mix the eggs with a mixer until a thick foam forms.
- Add salt, sugar, mayonnaise, sour cream to the eggs.
- Mix everything with a mixer.
- Add soda (can be quenched with vinegar) and mix.
- Pour flour, gradually mixing.
- Do not knead the dough for a long time, otherwise it will lose its airiness.
- Sprinkle the bottom of the pan with breadcrumbs so that subsequently baking is easy to get.
- Pour into the mold 1/2 the entire volume of the dough.
- Put on top the filling.
- Pour the rest of the dough, trying to uniformly cover the fish-onion mixture.
- If the filling remains open in some places, it’s not scary; in the process of baking, the dough will close it.
- Put the form in the oven, preheated to a temperature of + 180 ° C, for 35 minutes.
- Put the finished pie on a dish.
Did you know? In the old days, pie dough was hard and almost inedible. It served to store food. Eating the contents, people threw away the shell.
With canned fish and potatoes
635 minutes
canned salmon
2 cans (240 g each)
dill and parsley
3 branches each
refined vegetable oil
70 g
Nutritional value per 100 g:
Break eggs into a bowl and beat slightly with a whisk.
Add sour cream, salt, pepper to the eggs and mix everything.
Put the baking powder into the flour and sift into the egg-sour cream mixture.
Mix everything thoroughly with a whisk. The dough will be sparse, like a cream.
Cut the onions into small cubes and fry in oil.
Cut the potatoes into thin slices.
Open cans of pink salmon, separate fish from bones and skin, knead with a fork until smooth.
Grease the form (24 cm) with vegetable oil.
Pour 1/3 of the dough into the mold.
Put potatoes on top, then fish, onions on top and chopped greens at the end. If necessary, the filling can be added with salt.
Pour the rest of the fill on top.
Put the mold in the oven, heated to + 180 ° C, for about 35 minutes.
When the cake rises and turns red - it is ready. Before removing the dish from the mold, it needs to be slightly cooled.
Break eggs into a bowl and beat slightly with a whisk.
Add sour cream, salt, pepper to the eggs and mix everything.
Put the baking powder into the flour and sift into the egg-sour cream mixture.
Mix everything thoroughly with a whisk. The dough will be sparse, like a cream.
Cut the onions into small cubes and fry in oil.
Cut the potatoes into thin slices.
Open cans of pink salmon, separate fish from bones and skin, knead with a fork until smooth.
Grease the form (24 cm) with vegetable oil.
Pour 1/3 of the dough into the mold.
Put potatoes on top, then fish, onions on top and chopped greens at the end. If necessary, the filling can be added with salt.
Pour the rest of the fill on top.
Put the mold in the oven, heated to + 180 ° C, for about 35 minutes.
When the cake rises and turns red - it is ready. Before removing the dish from the mold, it needs to be slightly cooled.
Important! The filling for bulk cake can be used in a variety of ways. It can be not only fish, but also meat, cabbage, apples, cottage cheese, etc.
With rice
640 minutes
pink salmon in own juice
1 can
turnip onion (large)
1 PC.
ground black pepper
taste
Nutritional value per 100 g:
- Beat eggs with a whisk with salt and sugar.
- Add kefir to the eggs and mix everything.
- Sift the flour and gradually pour into the kefir-egg mixture, without stopping stirring.
- Add soda to the dough and mix everything thoroughly with a whisk.
- Peel the onion, finely chop and fry in butter until transparent.
- Boil rice until cooked in salted water.
- Open the jar of pink salmon, and crush the contents with a fork.
- In a bowl, mix rice, fish and onions, pepper to taste.
- Pour 1/2 dough into a 24 cm teflon-coated mold.
- Spread the filling evenly on top.
- Pour and smooth the remaining dough on top of the filling.
- Bake for 35–40 minutes in the oven at a temperature of + 190 ° С.
- When the top of the pie turns golden - it is ready.
- Serve with a little cool.
With egg
445 minutes
canned pink salmon
1 can (240 g)
refined oil
4 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Break 3 eggs into a bowl, pour sour cream, vegetable oil and beat everything with a mixer until smooth.
- Pour the flour gradually, continuing to whisk the mass with a mixer.
- Add salt, sugar, soda and mix again.
- Open a jar of canned fish, remove the bones (if any) and knead with a fork until the meat is minced.
- Boil 3 eggs, peel and chop finely.
- Chop greens.
- Pour 1/2 dough into a 24 cm diameter non-stick dish.
- Put slices of butter on top.
- Distribute fish, eggs and onions in the following layers.
- Pour the rest of the dough on top.
- Bake in the oven at a temperature of + 200 ° C for about 25-30 minutes.
- Before removing from the mold, the cake needs to be slightly cooled.
Did you know? In 2000, a cake was baked in Cyprus, which weighed 2 tons and was 120 meters long. So the inhabitants of the island celebrated the New Year.
Pies with fish filling can be a real highlight of your table. The alluring aroma will attract the attention of others to the culinary work of the hostess and create a unique atmosphere of comfort in the house. Even if you've never baked, a step-by-step guide will help you do this. In the future, such a dish will become permanent on your table.
