Kish with salmon and broccoli

8 servings
2 hours

How to make kish with salmon and broccoli? Measure the necessary ingredients for the shortbread. Butter should be cold.

Sift the flour into a suitable bowl to enrich it with oxygen.

Add cold butter to the sifted flour.

Grind everything quickly with your hands until you have crumbly crumbs. It is very important here not to tighten the process so that the oil does not melt from the heat of the hands. Then the shortbread after baking will turn out to be crumbly and tender. You can make sand crumbs in the bowl of a blender.

In a small bowl, whisk the egg with salt with a fork until smooth.

Add the beaten egg to the sand crumb. Knead the dough quickly. If the kneading shows that the dough is somewhat cool, add a spoonful of cold water.

It is not necessary to mix the dough for a long time. Assemble the dough into a ball, place it in a bag or wrap it in cling film. Put the dough in the fridge for 20-30 minutes.

Roll the cooled dough between two layers of cling film or parchment into a round layer about 5 mm thick. The size of the seam must be larger than the size of the shape used to bake the cake.

Cover the bottom of the mold with a diameter of 20-22 cm with parchment. Transfer the dough to the tin, form the sides about 3cm high. Simmer the dough with a fork so that it does not rise during baking. You can additionally cover the dough with parchment and pour a dry load (peas, beans).

Bake the cake base in the oven preheated to 200S for about 15 minutes. If baked with cargo, then the cargo must be removed earlier so that the bottom is better baked. The timing and mode of baking may be different. Focus on the features of your oven.

While the base is baking, make the filling for the pie. I previously cleaned the fish from skin and bones. For this pie, I used fresh fish, you can take slightly salted or smoked, but then it will be necessary to adjust the amount of salt. Broccoli can be used either fresh or frozen.

Cut the salmon fillet into small cubes.

If the cabbage is frozen, it is not necessary to thaw it before cooking. Wash the broccoli inflorescences, lower them into boiling salted water. Blanch the cabbage over a moderate heat for 3-4 minutes. Roll the broccoli on a sieve to make the glass water.

Wash the eggs, dry. Whisk the eggs with the cream until smooth.

Salt the pour, add nutmeg (optional), mix.

Put pieces of salmon on the baked base.

Distribute the broccoli florets.

Cover the filling with egg-and-cream filling.

Put the kish in the oven preheated to 180S for 30-35 minutes. The filling should thicken well and brown around the edges. Cool the finished pie a little and take it out of shape.

Cut the kish into portions and serve. It can be eaten both warm and cooled. Enjoy your meal!