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Print Recipe
 Kish with Salmon and Mushrooms Recipe
A cozy fish pie with custard will gather your family for evening tea or Sunday brunch. It is convenient to take with you and warm up for a hearty snack. Tender middle, the base is puff pastry "basket". My favorite dishes are salmon and leeks, and potatoes!
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas, Special Food Dishes
Cuisine Italian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Basis:
Filling:
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas, Special Food Dishes
Cuisine Italian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Basis:
Filling:
Instructions
  1. Cut the leek lengthwise, rinse, finely chop.
    Cut the leek lengthwise, rinse, finely chop.
  2. Wash the mushrooms, dry them, cut them into slices.
    Wash the mushrooms, dry them, cut them into slices.
  3. Pour into a frying pan with oil.
    Pour into a frying pan with oil.
  4. Lightly fry, stirring occasionally.
    Lightly fry, stirring occasionally.
  5. Grate boiled potatoes on a coarse grater or take a ready-made puree.
    Grate boiled potatoes on a coarse grater or take a ready-made puree.
  6. Beat the eggs (I replaced one egg with egg powder - 1 tbsp. l.) and pour in milk or cream.
    Beat the eggs (I replaced one egg with egg powder - 1 tbsp. l.) and pour in milk or cream.
  7. Transfer the fried mushrooms and leeks to the puree.
    Transfer the fried mushrooms and leeks to the puree.
  8. Cut the fresh salmon into small pieces. I have frozen fillet trimmings.
    Cut the fresh salmon into small pieces. I have frozen fillet trimmings.
  9. Add the fish to the filling. Season the filling with salt and pepper.
    Add the fish to the filling. Season the filling with salt and pepper.
  10. Defrost the dough, roll out the base in a circle, and then remove the sides.
    Defrost the dough, roll out the base in a circle, and then remove the sides.
  11. In a detachable form, make a basket out of the dough, prick the bottom with a fork and fill it with stuffing. I drowned pieces of yellow tomato on top.
    In a detachable form, make a basket out of the dough, prick the bottom with a fork and fill it with stuffing. I drowned pieces of yellow tomato on top.
  12. Bake in the oven at a temperature of 200 *. bake in the oven with blowing for 40 minutes.
    Bake in the oven at a temperature of 200 *. bake in the oven with blowing for 40 minutes.
  13. I left the pie to cool in the oven so that the filling would freeze.
    I left the pie to cool in the oven so that the filling would freeze.
  14. Transfer the custard pie to a board or flat plate. Now the pie is easily divided into portions.
    Transfer the custard pie to a board or flat plate. Now the pie is easily divided into portions.
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