1 portion of quark-butter dough
400 g cooked, baked, hot- or cold-smoked or salt-cured salmon (gravlax)
90 ml rice
bunch of dill
(juice of ½ lemon)
Cook three of the eggs for 10 minutes. While still hot, peel and chop the eggs and mix thoroughly with a knob of butter. Cover and set aside.
Use the extra egg for glazing. Cook the rice until tender, set aside. Chop the onion and sauté in butter until translucent, do not brown.
Cut the salmon in strips. If using cold-smoked or salt-cured salmon and it is very salty, soak it in water or milk for 1 - 2 hours.
Gently combine the egg and butter mixture, rice, onion and salmon and season the mixture with pepper, chopped dill (and lemon juice). Mix as little as possible, so that the mixture
will not become mushy.
Divide the chilled quark-butter dough in two portions and lightly flatten each into a square shape with your palms. Place each square
between two sheets of plastic wrap or floured parchment papers and roll them out into about 5 mm thick sheets, making the
other sheet 2 - 3 cm wider than the other.
Brush the edges of the bigger sheet with egg wash and spread the filling evenly on the centre of it. Cover with the smaller sheet
and seal the edges thoroughly. You may roll out the dough sheets into the shape of a fish and garnish the pie with any leftover dough,
shaping it into fins, scales etc.
Brush the pie with egg wash, prick with a fork and bake at 200 °C for
20 - 30 minutes or bake first at 220 °C for 20 - 30 minutes and then lower the temperature to
150 °C and bake for about 15 - 30 minutes.
Towards the end of baking, watch the surface of the pie if it is getting too brown, cover it lightly with foil. Serve the pie warm with
melted butter, Finnish curd cream or crème fraîche flavoured with lemon juice and dill or tzatziki.
Recipe source: family recipe.