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Salmon and brynza pie

Salmon and brynza pie, Prescriptions, Any category, Any kitchen, Norwegian cuisine, Pastries and desserts, Pies

Ingredients portion 8

Wheat flour 250 g

Butter 125 g

Chicken egg 2 pieces

Salt to taste

Salmon 500 g

Spinach 350 g

Brynza cheese 250 g

Sour cream 4 tablespoons

Cooking instructions 1 hour and 20 minutes

1 Grate 125 grams of butter from the freezer.

2 Add 250 grams of flour and a pinch of salt. Stir with a spoon so that the flour coats the pieces of butter.

3 Make a hole, beat an egg.

4 Add a couple of tablespoons of ice water and knead the dough quickly. The water may need to be added.

5 Wrap the dough in clingfilm and leave in the refrigerator for half an hour (it tastes better that way, but you can also roll it out at once).

Pastry cake with almonds

6 Divide the dough into two parts: 2/3 and 1/3, roll out the larger one and place it in the mould.

7 Chop the fish relatively coarsely.

8 Dice the cheese.

9 Mix the fish, feta cheese and spinach together in a saucepan. Add the soured cream (3 to 4 tablespoons heaped up). Season with a little salt.

10 Place the filling on the bottom layer of dough, cover with the top layer.

11 Put into the oven (180 degrees) for about 80 minutes. Near the end, brush the cake with egg.

Recipe tip Instead of salmon, you can use any other red fish. For the lazy, you can buy puff pastry at any shop)

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .