Ingredients
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For the dough
For the filling
For the glaze
Method
-
Kneading the dough
Dissolve the yeast in the lukewarm milk, then knead it with the flour, soft butter, eggs and salt into a smooth, elastic dough.
10 min -
Proving
Cover the dough and leave it to prove in a warm place until it has doubled in volume.
60 min -
Cooking the porridge and rice
Cook the rice and buckwheat separately, then leave them to cool.
20 min -
Preparing the filling
Season the salmon fillet with salt and pepper, then cut it into thin slices. Dice the boiled egg and gently melt the butter.
10 min -
Layering and sealing
Roll the proved dough into a rectangle and layer the buckwheat, rice, egg and fish in the centre, then pour the butter over the top. Seal the edges of the dough and brush the top with egg yolk.
15 min -
Baking
Bake the pie in a preheated oven at medium-high heat until golden brown, then let it rest for a short while before serving.
35 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 8 855 kcal | 1 476 kcal |
| Fat | 321 g | 53 g |
| of which saturates | 160 g | 27 g |
| Carbohydrates | 1 178 g | 196 g |
| Protein | 297 g | 49 g |
| Fibre | 53 g | 8,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: egg. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg, fish
For sensitive digestion: flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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