Bread in a frying pan Pilguse Mois
8 servings
120 minutes
Pilguse Mois bread in a skillet is a true embodiment of rustic Estonian cuisine, infused with the aromas of smoked bacon and fresh herbs. This recipe is rooted in the traditions of simple yet hearty dishes favored in northern regions. Its dense texture and rich flavor make it an ideal choice for both everyday lunch and cozy gatherings. The tender combination of potatoes, carrots, and onions gives the bread softness, while rye and wheat flour create a thin crispy crust. Served hot or cold, it pairs wonderfully with a tangy tartar sauce made from pickles and mushrooms. Garnishing with herbs or arugula leaves adds a fresh touch. Such bread is comfort in every crumb.
1
Pass smoked bacon, onion, carrot, and lastly potato (otherwise it may darken) through a meat grinder. Add flour, salt, pepper, and greens. Mix into a homogeneous mass.
- Smoked bacon: 400 g
- Onion: 5 head
- Carrot: 5 piece
- Potato: 12 pieces
- Whole grain rye flour: 1 glass
- Wheat flour: 1 glass
- Salt with herbs: 1 teaspoon
- Sea salt: 2 teaspoons
- Ground black pepper: 3 teaspoons
- Green: to taste
2
Place baking paper on a wet pan (then the paper won't shift).
3
Spread the mixture evenly in the pan and bake at 200 degrees for 1 hour, then reduce the temperature to 170 degrees and bake for another 15 minutes.
4
Finely chop the onion, pickles, and mushrooms, add sour cream, mayonnaise, salt, sugar, black pepper, and herbs. Mix the tartar sauce into a homogeneous mass.
- Red onion: 1 head
- Pickles: 2 pieces
- Forest mushroom mix: 100 g
- Sour cream: 200 g
- Mayonnaise: 3 tablespoons
- Salt: pinch
- Ground black pepper: 3 teaspoons
- Green: to taste
5
Bread in a pan can be eaten hot or cold, with or without sauce.
6
If desired, it can be decorated with arugula or young beet leaves during serving.