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!
Servings 8
Cook Time 60 minutes
Ingredients
Basis:
- 500 gram Puff pastry
Filling:
- 100 gram Champagnons
- 300 gram Salmon
- 1 handful Leek
- 1 piece Tomato yellow
- 6 tablespoons Potato puree
- 2 pieces Chicken eggs
- 80 ml Cream or fat milk
- Black pepper to taste
- Salt to taste
- Vegetable oil for fry
Instructions
- Cut the leek lengthwise, rinse, finely chop.
- Wash the mushrooms, dry them, cut them into slices.
- Pour into a frying pan with oil.
- Lightly fry, stirring occasionally.
- Grate boiled potatoes on a coarse grater or take a ready-made puree.
- Beat the eggs (I replaced one egg with egg powder - 1 tbsp. l.) and pour in milk or cream.
- Transfer the fried mushrooms and leeks to the puree.
- Cut the fresh salmon into small pieces. I have frozen fillet trimmings.
- Add the fish to the filling. Season the filling with salt and pepper.
- Defrost the dough, roll out the base in a circle, and then remove the sides.
- 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.
- Bake in the oven at a temperature of 200 *. bake in the oven with blowing for 40 minutes.
- I left the pie to cool in the oven so that the filling would freeze.
- Transfer the custard pie to a board or flat plate. Now the pie is easily divided into portions.