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Potato herring pie
11 serving1 hour 30 min
Potatoes - 6 pcs., Hard cheese - 80 g, Salt - to taste, Herring - 1 pc., Tomatoes - 2 pcs., Bulb onions - 1 pc., Olive oil - 4 tbsp., Cream - 200 g., Hard cheese - 50 g., Eggs - 1 pc., Ground black pepper - to taste
Products for cooking Potato pie with herring. Raw or leek clean, mine. Small herring is either independently cleaned of bones, small and large, removing the ridge, head, etc. Or we buy ready-made herring fillet. Rinse the potatoes thoroughly under running water, peeling them with a brush. Boil the potatoes in uniforms until ready (we check, piercing the tubers with a fork: if the fork easily enters, then the potatoes are ready). Cool down. 
Fry until lightly browned, pre-cut half or quarter-rings bulb onions or crushed white leek in olive oil. 
We rub all the hard cheese on medium or fine grater. Cut tomatoes into another container. 
We rub cooled potatoes peeled off on medium or fine grits. We put it in a deep bowl, we fall asleep there about two-thirds of the grated cheese. We leave it a third to prepare the filling. We combine shredded potatoes and cheese, mix (you can use your hands) until homogeneous. 
We take a detachable baking tin with a diameter of 20 cm, line with baking paper. Rinse it, since the potato mass, after baking, glues quite tightly to it. This is the 1st option of the 2nd option (it seemed to me that it was more convenient for removing the finished pie): I cut a circle from baking paper along the diameter of the bottom of the mold, carefully greased it and the walls of the mold with oil, generously sprinkled the bottom and shapes with crushed crumbs. 
Put the potato mass in the mold, seal it and make the sides a "plate. " We put fried onions on the bottom, herring cut into medium pieces on top, tomatoes in cubes on top. 
Then we prepare the pour: beat a little egg, add cream and the rest of the grated cheese. Mix until homogeneous. 
Pour the filling of the pie with pouring. We put the cake to bake in the oven preheated to 180 C for 25-30 minutes until a ruddy shade appears on the surface of the pie. 
If desired, the finished pie can be sprinkled with black ground pepper. Let the pie cool. Then we carefully release the sides of the pie from the rim of the mold with a spatula. We open the form and carefully, with the help of two shoulder blades, release the pie from the bottom of the form, transfer it to a dish. 
You can decorate the pie with dill sprigs. Eat tastier slightly warm or cool. Although, everything is individual. . . ) )Enjoy your meal!