Yeast cake with salmon and rice
Composition / ingredients
8
servings:
Cooking method
1. Boil the rice until tender in salted water, add oil, mix;
2. Finely chop the salmon;
3. Divide the dough into two parts;
4. Roll out one part of the dough and lay the layer on a baking sheet;
5. Put rice on the dough layer, then salmon, salt, spices to taste;
6. Roll out the second part of the dough and lay the layer on top;
7. Pinch the edges, make a hole in the center of the pie;
8. Leave the pie in a warm place for 15 minutes;
9. Grease the pie with beaten egg yolk;
10. Bake in a preheated 180 degree oven for 1 hour, focusing on your oven and using wooden sticks;
11. Cover the finished cake with a damp cloth, leave for 15 minutes;
12. Cut the pie into portions and serve. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Yeast dough - 320 kcal/100g
- Yeast dough (fast) - 278 kcal/100g
- Butter yeast dough - 226 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Egg yolks - 352 kcal/100g
