Pie with smoked mackerel with egg and sour cream sauce: recipe with photo

Pie with smoked mackerel with egg and sour cream sauce: recipe with photo

Mackerel is a very filling and tasty fish. Most often it is used smoked. It is consumed not only as a snack, but also as an ingredient in a pie. The recipe for smoked mackerel pie with egg and sour cream sauce is an ideal dish for dinner. With photos, production is not difficult.

Ingredients

• 250 g flour;
• 150 g butter;
• salt - a pinch;
• 1 large testicle;
• 1 tbsp. l Provencal herbs;
• 2 tbsp. l ice water.

• 1 medium smoked mackerel;
• 1 medium bunch of green onions;
• 1 chili pepper.

• 4 testicles;
• 200 g cream 18% fat;
• salt, dark pepper - to taste.

Recipe for making a dish at home

Shortbread dough with the addition of Provençal herbs has a unique taste that is different from the sweet version. The fishy smell of mackerel does not dominate, but gently entwines. From the given amount of ingredients you can bake a cake for 4-5 people. Time spent: 45 minutes.

1. Sift flour mixed with spices and salt. Add cubes of butter, kept in the freezer for 15 minutes. Grind until crumbly.
2. Beat the egg and collect it into a ball. We add water only in this case if the dough retains its flowability. Wrap it in cellophane and send it to a cool place. Quite 30 minutes.
3. Preheat the oven to 190 degrees. Grease the mold with butter.
4. Roll out the dough into a narrow layer and, wrapping it around a rolling pin, transfer it to the mold, forming the sides. Prick all over the surface with a fork. Place in the oven and bake.
5. We clean the fish from bones and skin, cut into small cubes. We also finely chop the onion and pepper.
6. Mix eggs and cream separately. Salt and pepper.
7. When the base has cooled down completely, add mackerel mixed with herbs. Pour in the creamy egg mixture.
8. Place in the oven. Temperature regime – 180 degrees. Time – 35 minutes. After baking, cool, then cut into portions. Bon appetit.

We recommend:

Helpful Tips:

The presence of hot pepper in the pie is not inevitable. It can be removed if desired. Green onions can also be replaced with any other greens.

Pie with smoked mackerel with egg and sour cream sauce

We offer you a recipe for a delicious pie with smoked mackerel with egg and sour cream sauce. The baking process is similar to the famous French quiche, where the inside is baked in a sand base with a rich sauce. The pie is perfect for dinner. Even those who don’t like salted fish will like it.

We suggest baking the base of the pie with smoked mackerel in egg and sour cream sauce in the oven from shortcrust pastry in butter with egg and herbes de Provence.

For the dough in a mold with a diameter of 29 cm:
– flour – 250 g + a little for sprinkling
– cool butter – 150 g
– salt – a large pinch
– egg – 1 pc.
(huge) – Provençal herbs (seasoning) – 1 tbsp.
spoon – ice water – 1-2 tbsp. spoons (optional)

For the inside:
– smoked mackerel – 1 carcass
– green onion – bunch
– reddish chili pepper – 1 pod

For the sauce:
– eggs – 4 pcs.
– cream 18% – 1 glass
– salt, ground dark pepper – to taste

Additionally :
– butter for greasing the mold – about 20 g

Cooking pie with smoked mackerel

1. Knead the dough. To do this, sift the flour into a deep bowl, mix with salt and herbs de Provence. Add the cool cubed butter and rub with your hands until it forms a thick crumb.

2. Break an egg into the resulting crumbs and start stirring with a spoon so that the flour mass comes together. If the dough is still crumbly, add ice water one spoon at a time.

3. Wrap the dough ball in cling film and place in the refrigerator for 30 minutes. Meanwhile, turn on the oven to preheat to 190 degrees, grease the baking dish with a piece of butter.

4. Roll out the cooled dough thinly on a floured table, roll it onto a rolling pin, transfer it and place it on the bottom of the mold, moving to the sides. Prick the dough on the bottom with a fork in several places.

5. Place the pan with the base of the pie in the oven, previously preheated to 190 degrees, and bake for 15-25 minutes, until golden brown. Then remove from the oven and leave to cool.

6. The requirement to cool the base is very important, because when the dough is hot, it will unnecessarily absorb the sauce from the inside.

7. While the pie base is cooling, carefully remove skin and bones from the mackerel and divide into small pieces. Finely chop the washed green onions and chili peppers.

8. In a separate bowl, mix the cream with broken raw eggs, salt and pepper to taste.

9. Place pieces of mackerel mixed with chili pepper rings on the bottom of the perfectly cooled pie base, sprinkle chopped green onions in between. Pour the prepared egg-cream sauce over the filling.

10. Reduce the oven temperature to 180 degrees, place the pie in the pan and bake for 35-40 minutes. As a result, the sauce covering the filling should thicken, and the top of the pie will acquire a golden color.

11. Remove the finished pie with smoked mackerel with egg and sour cream sauce from the oven, wait until it cools slightly (10-15 minutes), and then cut into portions and serve.

Bon appetit and delicious pie!

Rybnik with egg and sour cream filling

This is not a pie, not dry at all, but on the contrary, a juicy and tender dish. It’s like a huge “Basket” cake, but instead of cream there’s a fish =)

Ingredients for “Rybnik with egg and sour cream filling”:

• Butter - 100 g
• Sour cream – 100 g
• Egg yolk – 1 pc.
• Wheat flour / Flour - 1 cup.
• Baking powder - 0.5 tsp.
• Sugar (and salt, a pinch)
• Fish (boiled, for the inside - I had mackerel) - 300 g
• Chicken egg (for the inside) - 1 pc.
• Chicken egg (For filling) - 4 pcs.
• Sour cream (For filling) - 4 tbsp. l.
• Wheat flour / Flour (For filling) - 1 tbsp. l.
• Greens (+ salt and pepper, for filling)

Production time: 60 minutes

Number of servings: 8

Nutritional and energy value: