Recipe Ingredients

Recipe Cooking and Preparation Method

Prepare the rice. Add 1 dl short-grain rice to 4 dl salted boiling water and allow to simmer at a low heat for approximately 30 minutes. Set aside to cool.

Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove the shell from them. Mash the eggs finely with a fork, in a mixing bowl. Add the boiled rice, cream, shredded dill and white pepper, and stir well.

Thaw the pastry sheet at room temperature. With a rolling pin, roll the pastry into a thin rectangular sheet, on a floured baking board. Place the sheet onto greaseproof paper.

Spread the rice-egg mixture over one half of the sheet, and place the salmon slices over the mixture. Turn the other half over, and close the seam well, using a fork. Brush the pie with beaten egg and with a fork, poke holes on the surface. Bake at 200 degrees Celsius, on the bottom rack of the oven, for approximately 30 – 40 minutes.

Food Serving Suggestion

Serve the Salmon Pie warm. You can make a fish broth from butter and fish bouillon, which can be served as a "sauce" together with the Salmon Pie.