Pink salmon pie filling with carrots and eggs
Looking for a new take on savory pie? Try pink salmon! It's tender and delicious! Every cook has her own recipe for fish-pie filling, and I want to share mine. My version is easy to make but very tasty. I use this filling for a gorgeous kulebyaka (Russian fish loaf pie) and for a simple batter-poured pie.
NashaDasha
Recipe author
Pink salmon pie filling with carrots and eggs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 %
12 g
Fats 40 %
10 g
Carbohydrates 12 %
3 g
136 kcal
GI:
100
/
0
/
0
- How to make a pink salmon pie filling with carrots and eggs?
- Boil the eggs, cool, and peel them. 2. Rinse the fish and boil it whole for 2–3 minutes. Remove it from the water and let it cool. 3. Grate the carrots on a coarse grater, finely chop the onion, and sauté the vegetables in vegetable oil until halfway done. 4. While the vegetables cook, carefully lift the pink salmon off the backbone and flake it apart with your fingers — this lets you catch even the tiniest bones. 5. Add the flaked salmon to the skillet with the vegetables, stir, season with salt and pepper, and fry for another minute. 6. Add the finely chopped herbs, stir, and take the skillet off the heat. 7. Grate the eggs on a coarse grater and add them to the filling base. Stir, and adjust the salt and pepper if needed. The filling is ready! If you'd like a larger, heartier fish filling, you can stir in some cooked rice. This filling works for yeast-dough and batter-poured pies. Enjoy!
- How to hard-boil eggs? To keep the eggs from cracking, put them in cold water and cook over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool. The sudden temperature change makes the shells easier to peel.
- To keep your eyes from stinging while cutting onions, rinse the onion and knife with cold water. The cutting board won't pick up the onion smell if you rub it with a slice of lemon first.
- Any oil is only good up to a certain temperature — its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. For how to judge the frying temperature and pick the best oil for frying (and which to avoid altogether), read here.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
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