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
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Basis:
Filling:
Instructions
  1. Cut the leek lengthwise, rinse, finely chop.
  2. Wash the mushrooms, dry them, cut them into slices.
  3. Pour into a frying pan with oil.
  4. Lightly fry, stirring occasionally.
  5. 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.
  7. Transfer the fried mushrooms and leeks to the puree.
  8. 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.
  10. 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.
  12. 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.
  14. Transfer the custard pie to a board or flat plate. Now the pie is easily divided into portions.
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