Pie with pink salmon in the oven - quick and tasty recipes

Simple pie with canned pink salmon

Juicy and tasty baked goods from the “quickly” category are prepared from:

• 150 g thicker butter;
• 350 g sour cream;
• 350 g premium flour;
• a packet of baking powder;
• pinches of salt;
• 500 g canned fish;
• 50 g onion;
• 2 sprigs of greenery;
• 3 eggs.

Preparation stages:

1. From a melted piece of butter, 150 ml of sour cream, salt, 300 g of flour with the addition of baking powder, a dough of a soft consistency is kneaded.
2. The plastic mass is distributed over the refractory mold so that small sides are formed from the dough.
3. The pink salmon from the jars is placed in a colander, after which it is kneaded well and mixed with chopped herbs.
4. In a separate bowl, beat the eggs, to which the remaining flour and sour cream are added.
5. The filling is distributed over the dough and poured into the liquid mixture.
6. Place the pie in a hot oven (180°C) for two-thirds of an hour.

Other options for preparing fish pie

There are many options for recipes for making fish pies. They differ in filling and dough. Let's give examples of the most delicious ones.

Pie with red fish from Olga Matvey

Ingredients:

• 400 g puff pastry;
• 30-40 g butter;
• one onion;
• 200 g cooked rice;
• 100 g spinach;
• 300 g pink salmon or other red fish;
• pepper and salt.

Cooking step by step

1. Boil the rice. Before doing this, do not forget to rinse it several times.
2. Melt the butter in a frying pan.
3. Peel and chop the onion and sauté in a frying pan.
4. Wash the spinach and remove all the veins from it.
5. Then randomly chop all the foliage.
6. Add spinach to onions.
7. After reducing it in volume, add salt. Spinach takes no more than five minutes to cook.
8. Place everything on a plate and cool.
9. Clean the fish fillet and divide into large pieces.
10. Roll out the dough into a layer. Size approximately 30/35 cm.
11. Place on the layer 15 cm in layers: rice, pepper, spinach with onions, fish.
12. Roll everything up.
13. Brush the roll with beaten egg and seal the edges with it.
14. Preheat the oven. The temperature should be 180 degrees.
15. Bake the pie for 20-30 minutes.

Don't cut your baked goods right away. Let it sit for 10 minutes. This red fish pie will be juicy and everyone will love it 100%.

Pie with potatoes and red fish

Ingredients needed:

• one egg;
• red fish fillet - half a kilogram;
• 5-6 tbsp. butter;
• potatoes - 3-4 pcs.;
• onion - 1 head;
• yeast-free dough - half a kilogram;
• salt, sugar.

Preparation:

1. Cut the fish into pieces.
2. Place it in a saucepan, salt and pepper.
3. Cut the onion into half rings. Add to the fish, stir and leave to brew for 45 minutes.
4. Peel the potatoes, cut into circles.
5. Roll out the dough into a rectangle. Cut it in two.
6. Grease the mold with oil and place one layer on it.
7. Then lay out in layers: potatoes, salt and pepper, pieces of butter, fish.
8. Close the pie and pinch.
9. Place the oven at 180 degrees for an hour.

Pancake pie with red fish

Light and tasty pie. This red fish snack cake is loved by both children and adults.

Ingredients:

• 1 egg;
• 8-9 tbsp. flour;
• half a liter of milk;
• 1 tbsp. Sahara;
• 0.25 tsp salt;
• 100 ml vegetable oil;
• 200-250 ml sour cream;
• 250-300 g cheese;
• tbsp mustard;
• 4 tsp lemon juice;
• 250 g smoked red fish;
• bunch of dill.

Preparation:

1. Make pancake batter. Combine milk, sugar, salt in a container, beat in the egg and gradually add flour. Whisk everything so that there are no lumps.
2. Leave the dough to rest for 25 minutes. Cut the fish into smaller pieces or process them in a chopper.
3. Beat sour cream with cream cheese, add mustard and repeat the procedure.
4. Add lemon juice. Wash the greens and cut them.
5. Collect all ingredients together and mix.
6. Add vegetable oil to the dough.
7. Fry pancakes. Coat each with the resulting composition - filling.
8. Form the cake by placing the next pancake on top of the filling. Do this for 10-12 layers.

Quiche Laurent pie with red fish and broccoli

Ingredients:

• 350 g flour;
• 100-150 g butter;
• 2-3 eggs;
• 250-300 g salmon;
• 250 g broccoli;
• 100-150 g hard cheese;
• 150-200 ml cream or milk;
• 2 cloves of garlic;
• salt pepper.

Preparation step by step:

1. Pour the flour into a bowl, add salt.
2. Cut the butter into small pieces and place it in the flour.
3. Process the flour and butter in a food processor or just with a knife.
4. Beat in 1 egg, stir. Knead the dough and place in the refrigerator for 40 minutes.
5. Boil the broccoli for a couple of minutes. Chop the boneless fish into pieces.
6. Take a grater and grate the cheese.
7. Combine broccoli, fish and cheese. Add some salt.
8. In a separate bowl, mix 2 eggs and cream. Press the garlic through the garlic press and add it too. Add salt and pepper. Stir.
9. Roll out the dough into a layer. Place on an oiled baking sheet and lift up the edges of the dough.
10. Place the filling and pour in the sauce. Place at 190 degrees for 40 minutes.

Pie with red fish and egg

Take as ingredients:

• puff pastry - 500-600 g;
• red fish - 350-400 g;
• eggs - 2-3 pcs.;
• butter - 60-70 g;
• leek - 30 g;
• pepper, salt.

Prepare step by step:

1. Cut the fish fillet into strips. Grind with salt, pepper and any spices as desired.
2. Wash and chop the leeks. Boil the eggs, peel and chop.
3. Connect everything. Place the dough in a warm place. Let it defrost.
4. Place one layer on a greased baking sheet.
5. Place the filling on it. Sprinkle it with frozen grated butter.
6. Cover with a second sheet of dough. Protect the edges.
7. Brush with egg. Bake at 185-210 degrees for 35-45 minutes.

With fresh frozen fish

A delicate pie filled with pink salmon is a very interesting variation of hearty pastries.

To prepare, prepare in advance:

• fish fillet – kilo;
• onions - a couple of pieces;
• yeast dough - kilo;
• parsley - a bunch;
• egg;
• vegetable oil, fine salt and a little ground white pepper.

Progress:

1. Chopped onions are sautéed in hot oil. When the vegetable becomes soft, pre-diced fish fillet is added to it. The filling is added and crushed with spices.
2. After 10 minutes of frying, a baking dish is prepared and covered with parchment.
3. The dough is divided into two unequal layers.
4. Most of it spreads into a mold in a round cake. The filling with the addition of herbs is distributed over the finished base. The fish, in turn, hides under a thinner layer of dough.
5. The workpiece is pinched, pierced to allow steam to escape in several places, treated with yolk and sent to an oven heated to 200 °C for two-thirds of an hour.

Hake and red fish pie

• Number of servings: 6-8.
• Cooking time: 95 minutes.
• Kitchen appliances and accessories: cake pan, bowl, silicone brush, cutting board, whisk, baking paper, rolling pin.

List of ingredients

Cooking sequence

Knead the dough

1. Pour room temperature milk into a bowl. Stir sugar and salt in it.
2. Add the egg and soft butter. Stir until smooth.
3. Mix sifted flour with yeast. Gradually add it to the milk and knead the dough until it becomes homogeneous and stops sticking to your hands.
4. The peculiarity of this dough is that the yeast in it is activated not in heat, but in the cold. Therefore, we roll it into a ball, cover the bowl with film and put it in the refrigerator for 5 hours. For this reason, it is better to make the dough in the morning and bake the pie in the evening, or vice versa. The dough will then be smooth and elastic.

Preparing the filling

1. Cut the hake fillet crosswise into strips two centimeters thick. Put them in a bowl.
2. Cut the salmon fillet into cubes four centimeters long and two centimeters thick. Place in another bowl.
3. Season both hake and salmon with ground pepper and salt, and also sprinkle with squeezed lemon juice. Stir and leave to marinate.

Making the fill

1. Break the eggs into a bowl, add sour cream or cream and beat lightly with a whisk.
2. Add seasonings and salt. Mix everything well.
3. Add flour and stir thoroughly so that there are no lumps of flour.

Assembling and baking the pie

1. Remove the dough from the refrigerator. Take a rolling pin and roll it into a circle half a centimeter thick and 40 cm in size. This is easier to do if you put the dough between two layers of baking paper.
2. Leave the dough on the paper. We step back from the edge about five centimeters and make a ring out of salmon sticks. Cover it with the edge of the dough, securing the edges.
3. Cut the resulting side into 14 equal parts.
4. Turn each part with the filling facing up and press a little.
5. Fill the empty middle of the pie with pieces of hake.
6. Cut the leek into thin slices and place on the hake.
7. Cut the peeled bell pepper into strips one centimeter thick and cut them into two or three parts, about four centimeters each. Place it on the onion.
8. Cut the cherry tomatoes in half and place them on top of the peppers.
9. Sprinkle with salt and pepper. Transfer the parchment with the cake onto a baking sheet and set aside to proof for about 15 minutes.
10. After this, pour out the filling and brush the exposed areas of the dough with yolk.
11. Bake for half an hour at 180°.
12. Take out the pie, sprinkle with chopped parsley and serve this masterpiece to the table.

Video recipe for hake and red fish pie

At first glance, preparing this fish pie seems incredibly difficult. But in fact, any housewife can do it. After watching the video, you can see for yourself.

If you don’t want to spend a lot of time messing around in the kitchen, I recommend baking a jellied pie with canned fish. Also on the site you will find other recipes for simple and quick fish pie.

From puff pastry

When you want something incredibly tender, tasty, and even with a fishy taste, you should definitely try a layer cake made from canned pink salmon.

For 500 g of fish you additionally need:

• 300 g puff pastry;
• a little thicker oil;
• onion head;
• fine salt and a little ground white pepper.

Step-by-step cooking instructions:

1. The onion is chopped and fried.
2. After 5 minutes, the fish is kneaded and mixed with golden onion cubes.
3. The dough is divided into 2 parts, of which the larger one is placed on the bottom of the mold and covered with filling.
4. After adding the butter shavings, the product is covered with the remaining dough.
5. Several punctures are made in it, after which the workpiece is sent to the oven for baking at 200 °C for 25 minutes.

By leaps and bounds

Yeast pie made from fresh frozen pink salmon requires a little more time to prepare. Fluffy and porous yeast pies can be prepared closed or open.

Fresh frozen pink salmon pie with yeast.

It is necessary to take into account the time it takes for the dough to rise and prepare high-quality yeast so that the baked goods remain airy.

What ingredients will you need?

For the snack pie recipe you should prepare:

• 300 ml filtered water;
• 600 g high-grade flour;
• egg;
• 1 tbsp. l. instant yeast powder;
• 50 ml refined oil;
• 500-600 g fresh frozen pink salmon fillet;
• 1 onion head;
• 300 g 82% butter;
• a pinch of crushed black pepper and salt.

Step-by-step cooking process

To prepare a tall and soft fish pie, follow these steps:

1. The flour must be sifted, then yeast powder should be poured into it and the base should be mixed.
2. You will need to make a hole in the bulk mixture into which you need to put salt and release the egg.
3. Next, you need to introduce warm water in portions, kneading a homogeneous dough with your hands.
4. The base must be transferred to a container, after which it must be covered with film and left warm for 30 minutes so that the yeast provokes the growth of the dough.
5. During the proofing process, knead the dough twice.
6. Onions should be chopped into thin feathers.
7. Pink salmon fillet must be chopped into cubes.
8. The dough will need to be divided into 2 parts, one of which should be larger than the second.
9. Most of the dough should be placed on a cutting board, sprinkled with flour and rolled with a rolling pin until the layer is 2 cm thick.
10. Place the dough on a lightly oiled baking sheet.
11. You will need to place fish pieces on the base across the entire width of the layer.
12. It is better to salt the pink salmon a little and sprinkle with crushed pepper.
13. Place thinly sliced ​​onion and thinly sliced ​​butter on the fish to make the filling juicier and softer.
14. A smaller part of the dough needs to be rolled out thinly, after which it should be placed on top of the filling and the edges should be pinched.
15. The top of the pie needs to be pierced in several places with a fork.
16. The workpiece must be coated with butter and left for 15 minutes to make the dough more fluffy.
17. The cake should be baked for 45 minutes at 180℃, after which the finished pastry should be taken out, coated with butter and left for 10 minutes under a waffle towel.

What can I add?

A pinch of curry, smoked paprika or fish seasoning can be added to the dough, as the base will acquire a richness and a pleasant shade. The filling is perfect for sliced ​​cheese, tender omelette and chopped broccoli.

Serving rules, decoration

A fluffy and soft pie is best served warm. It can be cut into pieces, and sour cream, homemade mayonnaise and aioli sauce are in harmony with baked goods.

Yeast pie with pink salmon

If you use ready-made yeast dough, the cooking time for the pie will be reduced by at least half.

In addition to a kilo of semi-finished product, you will also need:

• ½ kg of fresh pink salmon;
• 2 onions;
• egg;
• 10 ml lemon juice;
• a stack of vegetable oil;
• salt and ground pepper.

How to bring the recipe to life:

1. Pink salmon is cut: skin, giblets and bones are removed.
2. The resulting fillet is cut into cubes, which are sprinkled with lemon juice and oil.
3. While the fish is soaking, the onion is chopped.
4. After 15 minutes, pink salmon, onion, egg, salt and spices are combined for the filling.
5. Prepare 2 unequal circles from the dough.
6. The larger one is laid out in a greased form, where its sides are formed.
7. Next, the filling is distributed, which is covered with the second part of the dough.
8. The product is pierced with a toothpick in several places, and after 10 minutes it is baked at 180 °C for 40 minutes.

Selection and preparation of ingredients

Only high-quality ingredients are suitable for preparing the pie, so it is better to choose fish that has been previously filleted. Its flesh should be soft, but elastic, pale pink in color. If whole pink salmon is used for cooking, you should focus on specimens with a smooth and flat belly, intact scales and skin, as well as soft pink gills.

Important! The fish should not emit any unusual odor (especially chemicals), otherwise the preparation of such a product should be abandoned.

When choosing ready-made puff pastry, you should definitely look at its 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°C. If the shelf life indicated on the packaging significantly exceeds these values, the dough most likely contains preservatives that are harmful to health.

The basic preparation of products is as follows:

• the dough must be removed from the package and warmed to room temperature in a natural way;
• fish, vegetables and other ingredients must be washed, peeled and dried with paper towels;
• if you use whole fish, it must be cut into fillets;
• Rice and eggs should be boiled until fully cooked.

With rice added to the filling

Fish pie with rice is a fairly high-calorie product, which, nevertheless, is simply impossible to tear yourself away from.

To make sure of this, you need to prepare:

• 200 g butter;
• 320 g flour;
• ½ packet of dry yeast;
• 30 ml warm water;
• 10 g sugar;
• 2 g salt;
• 2 medium-sized eggs;
• 400 g pink salmon;
• a handful of rice;
• onion;
• salt and ground pepper.

To prepare a pie with pink salmon and rice, we follow this algorithm:

1. The butter dough is kneaded very simply: the flour is combined with yeast, after which melted butter, a sugar-salt solution and eggs are mixed into the resulting mass.
2. While the dough sits for half an hour, small cubes are prepared from the fillet, chopped onions are fried, and the rice is boiled until ready.
3. After the specified time has passed, the filling - rice, pink salmon, onion - is distributed in layers onto a larger layer of pre-divided dough, which has already been placed in the mold.
4. The fish mass is covered with the remaining dough, which is pierced in several places. Then the product is placed in the oven (200 °C) for 30 minutes.

Hake and red fish pie

• Number of servings: 6-8.
• Cooking time: 95 minutes.
• Kitchen appliances and accessories: cake pan, bowl, silicone brush, cutting board, whisk, baking paper, rolling pin.

List of ingredients

Cooking sequence

Knead the dough

1. Pour room temperature milk into a bowl. Stir sugar and salt in it.
2. Add the egg and soft butter. Stir until smooth.
3. Mix sifted flour with yeast. Gradually add it to the milk and knead the dough until it becomes homogeneous and stops sticking to your hands.
4. The peculiarity of this dough is that the yeast in it is activated not in heat, but in the cold. Therefore, we roll it into a ball, cover the bowl with film and put it in the refrigerator for 5 hours. For this reason, it is better to make the dough in the morning and bake the pie in the evening, or vice versa. The dough will then be smooth and elastic.

Preparing the filling

1. Cut the hake fillet crosswise into strips two centimeters thick. Put them in a bowl.
2. Cut the salmon fillet into cubes four centimeters long and two centimeters thick. Place in another bowl.
3. Season both hake and salmon with ground pepper and salt, and also sprinkle with squeezed lemon juice. Stir and leave to marinate.

Making the fill

1. Break the eggs into a bowl, add sour cream or cream and beat lightly with a whisk.
2. Add seasonings and salt. Mix everything well.
3. Add flour and stir thoroughly so that there are no lumps of flour.

Assembling and baking the pie

1. Remove the dough from the refrigerator. Take a rolling pin and roll it into a circle half a centimeter thick and 40 cm in size. This is easier to do if you put the dough between two layers of baking paper.
2. Leave the dough on the paper. We step back from the edge about five centimeters and make a ring out of salmon sticks. Cover it with the edge of the dough, securing the edges.
3. Cut the resulting side into 14 equal parts.
4. Turn each part with the filling facing up and press a little.
5. Fill the empty middle of the pie with pieces of hake.
6. Cut the leek into thin slices and place on the hake.
7. Cut the peeled bell pepper into strips one centimeter thick and cut them into two or three parts, about four centimeters each. Place it on the onion.
8. Cut the cherry tomatoes in half and place them on top of the peppers.
9. Sprinkle with salt and pepper. Transfer the parchment with the cake onto a baking sheet and set aside to proof for about 15 minutes.
10. After this, pour out the filling and brush the exposed areas of the dough with yolk.
11. Bake for half an hour at 180°.
12. Take out the pie, sprinkle with chopped parsley and serve this masterpiece to the table.

Video recipe for hake and red fish pie

At first glance, preparing this fish pie seems incredibly difficult.
But in fact, any housewife can do it. After watching the video, you can see for yourself. If you don’t want to spend a lot of time messing around in the kitchen, I recommend baking a jellied pie with canned fish. Also on the site you will find other recipes for simple and quick fish pie.

Recipe with potatoes

Potatoes are present on our tables almost constantly. And for lovers of “second bread” there will definitely be a delicious fish pie recipe.

Ingredients:

• packaging of puff pastry weighing 300 g;
• 2 cans of pink salmon;
• 2 potato tubers;
• a piece of butter;
• bulb;
• salt and spices

To prepare a pie with pink salmon and potatoes, follow simple steps:

1. Potato tubers are washed and peeled, and then cut into fairly thin cubes.
2. Excess liquid is drained from the canned food, after which the fish is thoroughly kneaded with a fork.
3. The onion is chopped and sautéed.
4. The dough is divided into parts, which are rolled out in the shape of circles
5. One circle is laid out in a mold and covered with layers of potatoes, fish and onions with the addition of spices. Then the filling is covered with the second part of the dough.
6. The product is pierced and placed in an oven preheated to 190 °C for 25 minutes.

Video on how to make pies with fish and cabbage

The peculiarity of this recipe is that the dough for the pies is prepared with kefir. And the fish for the filling is taken in the form of minced meat. Which is mixed with stewed vegetables (cabbage and onions). The result is fluffy pies with a juicy filling.

To bake pies with pink salmon from different types of dough, you do not need to have culinary skills. If you follow the given recipes and perform each step step by step, then everyone will be able to prepare a flavorful Russian appetizer.

Cook with pleasure, dear readers!

Jellied pie with pink salmon

The problem with the modern rhythm of life is a chronic lack of time, under conditions of which one still wants to eat tasty and healthy food.

Jellied pie is an excellent solution for busy housewives who do not have the opportunity to stand at the stove for a long time.

To prepare the jellied pie you need:

• 120 ml mayonnaise;
• the same amount of sour cream;
• 3 eggs;
• 70 g starch;
• 200 g flour;
• ½ packet of baking powder;
• 250 g canned pink salmon;
• bulb;
• harvesting rice;
• greenery.

During the cooking process we follow the following algorithm:

1. First of all, to prepare the dough, eggs, sour cream, mayonnaise and baking powder are mixed well, after which a mixture of flour and starch is gradually introduced.
2. The dough has a “sour cream” consistency.
3. The rice is boiled, chopped onions are sauteed, the fish is pounded, after which all the ingredients are mixed and supplemented with chopped herbs.
4. A third of the dough is poured into a parchment-covered pan, onto which the fish filling is distributed.
5. The top of the product is filled with the remaining dough. The future pie is ready for baking at 200 °C for about 30 minutes.

Cooking in a slow cooker

If you don’t have an oven, you can use another device to create aromatic baked goods.

Fish pie in a slow cooker is prepared from:

• 2 eggs;
• 250 ml kefir;
• 100 g margarine;
• ½ packet of baking powder;
• a small amount of sugar and salt;
• bulbs;
• 250 g canned pink salmon;
• 200 g flour.

Very quick pie recipe

This fish pie comes together quickly with minimal effort.

It's all in the ingredients:

• canned pink salmon - 1 can;
• puff pastry - 1 package;
• rice - 100 g;
• egg - 4 pcs.;
• a bunch of green onions;
• salt;
• sunflower oil.

All you need is to boil rice and eggs, finely chop the green onions and mash the canned food.

1. Cut the cooled eggs into cubes, mix them with rice, onions and fish.

2. Grease the pan with oil and place a sheet of puff pastry on the bottom.

3. Sprinkle the filling on top and cover with a second sheet.

All that remains is to put the dish in a preheated oven and bake until done at 180-200 °C.