Pour cake with rice and canned fish

6 servings
1 hour 30 min

How to make a poured pie with rice and canned fish? Prepare the necessary ingredients for the pour dough. Take the highest quality flour. Sour cream is needed with a fat content of 15 to 20%. It is better to take selected large eggs. If the eggs are small, take 3 eggs.

In a deep bowl, combine the sour cream, mayonnaise and eggs. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Stir everything together with a whisk until smooth. If you don't want to use mayonnaise, then take one sour cream.

Sift the flour with salt and soda directly into the dough. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking. Mix thoroughly again. The dough should turn out to be thick as on fritters and without lumps.

Set the dough aside. While the filling is being prepared, it will be covered with bubbles and the slag will increase in volume - this will begin the reaction between sour cream and soda.

Prepare all the necessary ingredients for the filling. Canned fish can be used by anyone. It can be red fish (for example, pink salmon, sockeye salmon) or white: saira, sardine, sardinella, mackerel, etc. It is better to choose canned food without adding oil.

Pre-boil the rice in plenty of salted water, then roll back into a colander and chill. The rice should be crumbly. 150 g of dry rice will make about 200-230 g of boiled rice.

Boil the eggs hard-boiled. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Cool them, clean them and finely chop them with a knife.

Wash the canned fish (I have this saira) together with the liquid with a fork. If canned food has large bones and a ridge (such are usually found in large pieces of fish), then it is better to get rid of them. I had small pieces, so the bones are practically indistinguishable.

Combine rice, eggs and canned fish in a bowl.

Mix everything well. The filling is ready. I didn't add salt to it because the fish was salty enough. Try the filling and add salt if needed.

Pour half of the poured dough into a tin carefully lubricated with vegetable oil. Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to rinse it with oil or margarine. But it is better to lightly lubricate metal, ceramic or glassware with vegetable oil so that the pastries do not burn. Distribute the entire filling evenly on top.

Pour the cake over the remaining half of the dough. Bake the cake in the oven preheated to 180 ° C for about 45 minutes until golden crust appears. The exact timing of baking depends on the specifics of your oven.

For a brownish-golden crust, the finished pie can be held in a cooling oven for another 10-15 minutes. Remove the canned fish and rice pie from the tin, cut into pieces and serve immediately to the table. Enjoy your meal!