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PASTY FORCEMEATS
1 portion of pasty dough

Prepare the pasty dough and fill, bake and soften the pasties according to the instructions given in the recipe for meat pasties. For filling, use some of the forcemeat recipes below.

Serve the pasties warm with mayonnaise or smetana and pickled Russian-type gherkins, pickled beetroots, fresh salad, potato salad etc.

CRAB FORCEMEAT

200 g flaked cooked crabmeat
200 ml grated cheese (
eg mild Emmental, Cheddar, Gouda etc)
200 ml crème fraîche
2 tbsp chopped fresh dill
cayenne pepper
black pepper

Mix the crabmeat, grated cheese, crème fraîche and dill together. Season with pepper.

Recipe source: unknown German or Swedish women's magazine, 1980s.

SALMON FORCEMEAT

400 g poached, baked, canned, cold-smoked or salt-cured salmon (gravlax)
3 eggs
butter
90 ml rice
crème fraîche (to taste)
fresh or dried dill
lemon juice
white pepper

Cook the eggs for 10 minutes. While still hot, peel and chop the eggs and mix thoroughly with some butter to get a soft paste. Cover and set aside. Cook the rice until tender and set aside to cool.

Using a fork, flake the cooked or canned, drained salmon flesh. If using cold-smoked or salt-cured salmon, cut the flesh in thin strips. If the cold-smoked or salt-cured salmon is very salty, soak it first in water or milk for 1 - 2 hours.

Gently combine the egg and butter mixture with rice and salmon and season the mixture with pepper, chopped dill and lemon juice. Let the mixture cool thoroughly before using to fill the pasties.

Recipe source: family recipe.

SHRIMP FORCEMEAT

1 shallot
150 g soft cream cheese
100 g coarsely chopped cooked shrimps
1 hard-boiled, chopped egg
1 tbsp lemon juice
1 tbsp chopped dill
salt
pepper

Finely chop the shallot and lightly sauté it in butter. Let it cool. Stir the cream cheese smooth and mix in the onion, shrimps, chopped egg, lemon juice and dill. Season with salt and pepper.


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