If you have leftover baked salmon, try this recipe. Cooked salmon fillets, and a few other simple ingredients, came together to a delicious pie.
Actually my intention was to make a salmon quiche, but while making, I realized that I don't have enough eggs, cream and cheese! LOL! I didn't give up and used whatever ingredients I had, so it turned out to a very tasty pie, which was eaten very quickly.
Ingredients
For Pastry Shell:
All-purpose flour – 1 1/3 cups (200 gr)
Butter (cool temperature) – 1 cup
Lemon juice (cool temperature), freshly squeezed - 2-4 tbsp.
Salt – 1 pinch
For Filling:
Leftover salmon – 1/2 - 1 cup (100-150 g)
Cooked vegetables (I had tomatoes and onions) - 1/2 - 1 cup (100-150 g)
2 eggs
Cream – 0.5 cup (or more)
Cheese (on your choice, I used cheddar) – 3-3.5 tbsp.
Dill - 1/4 cup, finely chopped
Salt and ground black pepper to taste
Step 1
Mix the flour and salt together in a large bowl. Add the butter, 2 tablespoons of lemon juice and rub the mixture until it resembles coarse meal. Add one or two more spoons of lemon juice and knead it till a dough forms. Don’t handle it too much but once the butter it combined. The dough should come together easily and should not feel overly sticky.
Wrap it in plastic and put in fridge for 20-30 minutes.
Step 2
Preheat oven to 400 ° F (200 ° C).
Roll out the dough quickly, then fit into your 9-inch pie dish. Crimp the edges, then then prick the crust with a fork.
Step 3
Line the pie dough with parchment paper or aluminum foil, then pour in pie weights or even dry beans and bake it for 10 minutes. Then remove pie weights, and continue baking for 5-10 more minutes until the edges are lightly golden.
Step 4
Prepare the filling – just mix all the ingredients together and spread it evenly over the pie shell.
Step 5
Return the pie to the oven for another 15-20 minutes until the top of the pie is golden-brown.
Delicious!
Honestly, you might develop a habit of keeping extra salmon to make this pie again.
コメント