Fish and potato pie (a casserole)


Salmon – 400 g
Bread croutons – 50 g
Milk – 50 ml
Egg – 1 pc
Onions – 1 pc
Potatoes – 300 – 400g
Vegetable oil.

Peel the potatoes and slice thinly. I used float Berner.

Circles potatoes spread out on baking paper. Best of the oiled paper to potatoes stuck. Potatoes oiled with silicone brush. Send in the oven for 7-15 minutes at a temperature of 200 *. The time depends on the thickness of the circles.

Salmon finely chop with a knife.
Croutons of white bread to soak in milk. The breads were overcome by excess fluid.
Finely chop the onion and brown in a little oil until golden color.
Spinach wash. Dill grind.
In a bowl, mix the fish, eggs, onions, greens, bread. Add salt, pepper and mix thoroughly.

Baking dish greased with vegetable oil. Put the potato slices on the sides strongly overlapping forms.

In the middle put the stuffing.

Top with remaining potatoes in the form of roses. Grease brush the top with oil potatoes.
Send in the oven at 180 * for 20 minutes.
Serve it warm.


You can leave a response, or trackback from your own site.

Leave a Reply