Fish cake is a simple but exquisite delicacy that has been prepared by many nations around the world since ancient times. It has an amazing taste, and also allows you to forget about hunger for a long time. Today, the dish has many options, but the so-called layer cake made on the basis of pink salmon fillet is considered the most successful. The article describes in detail its most delicious varieties with step-by-step cooking instructions.
Selection and preparation of ingredients
Only high-quality ingredients are suitable for making a pie, so it is better to choose a fish pre-cut on a filet. Her flesh should be soft, but elastic, pale pink. If a whole pink salmon is used for cooking, you should pay attention to specimens with a flat and flat belly, whole scales and skin, as well as pale pink gills.
Important! Fish should not emit any uncharacteristic odor (especially chemicals), otherwise the preparation of such a product should be discarded.
When choosing a ready-made puff pastry, you should definitely look at the shelf life: a high-quality product retains its properties for no more than 1 month in the freezer and 1-2 days at a temperature of no more than + 5 ° С. If the shelf life indicated on the package significantly exceeds these values, the dough most likely contains harmful preservatives.
The basic preparation of the products is as follows:
- the dough should be taken out of the package and heated to room temperature in a natural way;
- fish, vegetables and other ingredients must be washed, cleaned and dried with paper towels;
- if you use whole fish, you need to cut it to the fillet;
- rice and eggs should be boiled until fully cooked.
Recipes of puff pastry with pink salmon
Today, there are a huge number of various recipes for a delicious pie with fresh pink salmon, while many of them boast both high taste characteristics and decorativeness. However, only a few have become truly rated online. Below will be considered only the most popular recipes.
With potato
800 g60 minutes
a mixture of dry greens
1.5 tsp
ground black pepper
0.5 tsp
pink Himalayan salt
3/4 tsp
Nutritional value per 100 g:
Remove the skin from the fillet, rub it with salt and pepper, and then lightly moisten with vegetable oil. Place the pink salmon in the fridge for marinating.
Peel the potatoes and cut them into 5 mm thick rings, and then boil until half cooked.
Put the potatoes in a separate bowl, sprinkle it with salt, pepper, dried herbs and vegetable oil. Set aside for about 15 minutes.
Roll out the dough. You need to do this so that in the end you get a rectangular blank. One side of it should be 2-3 cm longer than the fillet, and the other 3 times its width.
Put potatoes in the center of the dough, while the slices should be overlapped. Put pink salmon on a potato pillow.
Make 6 even cuts on each free side of the dough, perpendicular to the filling, thus forming several strips.
Lift one edge of the dough, and then alternately overlap with a braid to lay the pre-formed strips.
Transfer the cake to a baking sheet covered with parchment sheet. Lubricate the workpiece with beaten egg yolk.
Preheat the oven to + 200 ° C, and then put the pie in it for about 30–35 minutes, until a light brown crust appears.
Remove the skin from the fillet, rub it with salt and pepper, and then lightly moisten with vegetable oil. Place the pink salmon in the fridge for marinating.
Peel the potatoes and cut them into 5 mm thick rings, and then boil until half cooked.
Put the potatoes in a separate bowl, sprinkle it with salt, pepper, dried herbs and vegetable oil. Set aside for about 15 minutes.
Roll out the dough. You need to do this so that in the end you get a rectangular blank. One side of it should be 2-3 cm longer than the fillet, and the other 3 times its width.
Put potatoes in the center of the dough, while the slices should be overlapped. Put pink salmon on a potato pillow.
Make 6 even cuts on each free side of the dough, perpendicular to the filling, thus forming several strips.
Lift one edge of the dough, and then alternately overlap with a braid to lay the pre-formed strips.
Transfer the cake to a baking sheet covered with parchment sheet. Lubricate the workpiece with beaten egg yolk.
Preheat the oven to + 200 ° C, and then put the pie in it for about 30–35 minutes, until a light brown crust appears.Video recipe
Did you know? Puff pastry was invented in France in the 1640s. Clodius Gehle became its author, and he made his discovery by chance, while learning to confectionery business.
With rice
1500 g60 minutes
puff pastry
1 kg (2 sheets)
Nutritional value per 100 g:
- Roll one sheet of dough to a thickness of 1 cm, and then with a sharp knife, give it the shape of a fish. Place the workpiece on a greased baking sheet.
- From the rest of the dough, form a small side 1 cm high on the workpiece, and then grease everything with a beaten egg.
- Peel the fillet and cut it into small slices.
- Cut the onions into small cubes, and then fry together with the fish in butter until golden brown.
- In a separate container, combine rice, fried onions, as well as pink salmon. Salt and pepper the mixture to taste.
- Put the filling on the dough workpiece in an even layer, and then lay on top the finely chopped green onions.
- Roll out the remaining dough to a thickness of 5 mm. Squeeze the circles out of it with a glass soaked in water, then grease them with an egg.
- Lay the pieces of dough on top of the overlap filling, smeared with the egg side down. This should be done so that the hat made of dough takes the form of fish scales.
- Place the baking sheet in an oven preheated to + 180 ° C for 30–35 minutes.
Did you know? The oldest cookbook dates back about 4 thousand years. It represents clay tablets with 35 Akkadian dishes that were found during excavations of Ancient Babylon.
With egg and cheese
1200 g60 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Peel the fish fillet and cut it into small slices.
- Cut the onions in half rings, combine it with the fish, and then fry the mixture in vegetable oil until cooked.
- Peel the boiled eggs, cut them into small cubes. Grate cheese on a medium grater.
- Combine the onion-fish fry, eggs, cheese and mayonnaise. Salt and pepper everything, and then mix thoroughly.
- Roll 2 sheets of dough to a thickness of 0.5–1 cm. Place one sheet on a baking sheet previously covered with parchment paper. Cut the second into small strips about 3 cm wide.
- Wrap the edges on a whole piece of dough, and then evenly lay the filling.
- Lay strips of dough crosswise over the filling, forming a pigtail.
- Lubricate the cake with a beaten egg and put it to bake in the oven at + 200 ° C for 20–25 minutes.
Important! The fish must be fresh, using all kinds of canned food is strongly discouraged. They not only distort the final taste of the dish, but also its consistency.
Pink salmon pie with puff pastry is a versatile dish that can become a good snack or the center of a festive table. At the same time, various combinations of ingredients allow you to choose the best recipe for almost any holiday. However, in order to get a really tasty and satisfying pie, special attention should be paid to the quality of the original ingredients, and especially to the freshness of the fish.
