Gastronomixs

Finnish salmon tart

Finnish salmon tart

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Ingredients

250

g

potatoes, cooked in heavily salted water

250

g

flour

250

g

butter

1

 

egg

50

ml

milk

150

g

rice, short-grain

400

g

salmon, cooked

4

 

eggs, hard-boiled

1

 

onion, diced

1

bunch

dill, chopped

 

 

salt and pepper

Preparation method

  • Pass the cooled-down potatoes through a sieve.
  • Cook the rice and leave to cool to room temperature.
  • Mix the potato with the flour, butter, and a little water in a food processor and blend until well-mixed.
  • Wrap the dough in plastic film and place in the fridge to rest for one to two hours.
  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Divide the dough into two equal halves and roll into a 3mm-thick rectangle.
  • Place one of the rectangles on the lined baking tray.
  • Divide half of the rice on top of the dough, keeping 3cm clear of the edges.
  • Then put the salmon and cooked eggs on top of the rice.
  • Add the onions and dill and season to taste with salt and pepper.
  • Place the rest of the rice on top and cover with the second layer of dough.
  • Press together the edges of the dough with your thumbs.
  • Mix together the egg and milk and brush over the pie.
  • Bake the pie in the oven until golden brown. 

Serving suggestions

  • As a component in a composition with eggs.
  • As lunch or dinner. Serve with scrambled eggs for lunch.
  • As a buffet dish.

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