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 Pie with Pink Salmon and Pickled Zucchini Recipe
The New Year's table always pleases with its abundance of hot dishes, salads and pastries. I would like to treat you to a hearty and juicy pie! Yeast-free dough with a rich filling of canned pink salmon, potatoes and pickled zucchini! Enjoy your meal!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Mix 2 eggs with 0.5 tsp baking soda, 1 tsp salt and 1 pinch of sugar. Add 250 ml of warm milk and mix thoroughly until smooth.
    Mix 2 eggs with 0.5 tsp baking soda, 1 tsp salt and 1 pinch of sugar. Add 250 ml of warm milk and mix thoroughly until smooth.
  2. Sift 400 g of flour and gradually add to the milk-egg mixture.
    Sift 400 g of flour and gradually add to the milk-egg mixture.
  3. Start kneading the dough.
    Start kneading the dough.
  4. Prepare a suitable form with a thick bottom, having previously covered it with parchment paper. Roll out the dough with a thickness of about 7-8 mm, depending on the size of the desired shape and carefully transfer to the mold. Don't trim the extra edges yet!
    Prepare a suitable form with a thick bottom, having previously covered it with parchment paper. Roll out the dough with a thickness of about 7-8 mm, depending on the size of the desired shape and carefully transfer to the mold. Don't trim the extra edges yet!
  5. Pre-boiled and cooled potatoes cut into plates.
    Pre-boiled and cooled potatoes cut into plates.
  6. Put some of the sliced potatoes in the first layer on the dough. Lightly sprinkle the suneli hops (to taste) and evenly distribute small pieces of butter (about 30 g) over the potatoes.
    Put some of the sliced potatoes in the first layer on the dough. Lightly sprinkle the suneli hops (to taste) and evenly distribute small pieces of butter (about 30 g) over the potatoes.
  7. Now cut 125 g of pickled zucchini into strips.
    Now cut 125 g of pickled zucchini into strips.
  8. Put the chopped pickled zucchini on top of the boiled potatoes.
    Put the chopped pickled zucchini on top of the boiled potatoes.
  9. The next layer will be potatoes again. Carefully lay out the remaining sliced potatoes. Sprinkle the suneli hops again to taste and distribute the pieces of butter (30 g).
    The next layer will be potatoes again. Carefully lay out the remaining sliced potatoes. Sprinkle the suneli hops again to taste and distribute the pieces of butter (30 g).
  10. Next, lay out a layer of canned pink salmon (pre-drain the liquid and remove the bones). In a separate container, whisk 3 eggs, add salt, finely chopped dill and green onions (to taste), mix thoroughly. Pour the egg mixture evenly over the canned pink salmon.
    Next, lay out a layer of canned pink salmon (pre-drain the liquid and remove the bones). In a separate container, whisk 3 eggs, add salt, finely chopped dill and green onions (to taste), mix thoroughly. Pour the egg mixture evenly over the canned pink salmon.
  11. All the layers of the filling are laid out, and you can trim the extra edges of the dough.
    All the layers of the filling are laid out, and you can trim the extra edges of the dough.
  12. From the rest of the dough, I roll out a layer of the required size with a thickness of 5-7 mm. In the middle, using a mold, I cut out a pattern in the form of a fish. By the way, the fish itself can also be baked and used as a decoration when serving.
    From the rest of the dough, I roll out a layer of the required size with a thickness of 5-7 mm. In the middle, using a mold, I cut out a pattern in the form of a fish. By the way, the fish itself can also be baked and used as a decoration when serving.
  13. I cover the surface of the pie with the prepared dough and gently pinch the edges. Beat 1 egg and smear it on the surface of the cake.
    I cover the surface of the pie with the prepared dough and gently pinch the edges. Beat 1 egg and smear it on the surface of the cake.
  14. Bake for 45-50 minutes in a preheated 180 degree oven until golden brown.
    Bake for 45-50 minutes in a preheated 180 degree oven until golden brown.
  15. Bon appetit.
    Bon appetit.
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