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🍽️ Crispy Salmon and Cabbage Pie

1002 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg salmon fillet (skinless and boneless)
• Juice of one lemon
• 1 kg puff pastry (frozen)
• 12 tbsp cooked rice
• 8 hard-boiled eggs
• 800 g savoy cabbage leaves (finely chopped)
• 2 egg yolks
• 6 tbsp chopped dill tips
• Salt
• Pepper (from the mill)

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Fill a pan with water, add lemon juice, salt, and pepper.
3. 3. Place the salmon fillet in the water and poach it gently for about 5 minutes.
4. 4. Remove the salmon from the water and let it cool down.
5. 5. Bring a pot of salted water to a boil.
6. 6. Add the cabbage to the boiling water and cook it for 3 minutes (blanching).
7. 7. Drain the cabbage and rinse it with cold water to stop the cooking process.
8. 8. Squeeze the cabbage firmly to remove excess water.
9. 9. Place two sheets of puff pastry on top of each other.
10. 10. Roll the pastry into an even rectangle.
11. 11. Ensure the rectangle is large enough to wrap the filling well.
12. 12. Place one sheet of pastry on a baking tray lined with baking paper.
13. 13. Distribute the cooled salmon, squeezed cabbage, and rice on the pastry.
14. 14. Season the filling with salt and pepper.
15. 15. Sprinkle fresh dill leaves over the filling.
16. 16. Slice the boiled eggs.
17. 17. Place the egg slices on the filling.
18. 18. Place the second sheet of pastry over the filling.
19. 19. Press the edges of the two pastry sheets together firmly to seal them.
20. 20. Cut a small hole in the center of the top pastry sheet.
21. 21. Whisk the egg yolk in a small bowl.
22. 22. Brush the surface of the pie with the egg yolk.
23. 23. Preheat the oven to 220 degrees.
24. 24. Bake the pie in the preheated oven until golden brown and crispy.

Nutrition per serving

• kcal: 1002
• Protein: 47 g · Fett/Fat: 65 g · Carbs: 58 g