 Ingredients:1 portion of quark-butter dough
400 g cooked, baked, hot- or cold-smoked or salt-cured salmon (gravlax)
4 eggs
butter
1 onion
90 ml rice
bunch of dill
(juice of 1/2 lemon)
white pepper
Directions:1. Cook three eggs for 10 minutes and while still hot, peel and chop them and mix thoroughly with a knob of butter. Cover and set aside. Use the extra egg for brushing. Cook rice until tender, set aside. Chop onion and sauté in butter until translucent, do not brown.
2. Cut salmon in strips. If using cold-smoked or salt-cured salmon and it`s very salty, soak it in water or milk for 1-2 hours. Gently combine chopped eggs, rice, onion and salmon and season mixture with pepper, chopped dill (and lemon juice). Mix as little as possible, so that mixture won`t become mushy.
3. Divide cold quark-butter dough in two portions and lightly flatten each into square shape with your palms. Place each square between two sheets of plastic wrap or well floured parchment papers and roll them out into about 5 mm thick sheets, making the other sheet 2-3 cm wider than the other.
4. Brush the edges of the bigger sheet with egg wash and spread the filling evenly on the centre of it. Cover with the smaller sheet and seal the edges thoroughly. You may roll out the dough sheets into the shape of a fish and garnish the pie with any leftover dough, shaping it into fins, scales etc.
5. Brush pie with egg wash, prick with a fork and bake at 200 C (392 F) for 20-30 minutes or bake first at 220 C (428 F) for 20-30 minutes and then lower the temperature to 150 C (302 F) and bake for about 15-30 minutes.
6. Towards the end of baking, watch the surface of pie: if it`s getting too dark, cover it lightly with foil. Serve pie warm with melted butter, creme fraiche flavoured with lemon juice and dill. |
