Onion pie with lightly salted salmon
8 servings
60 minutes
Onion pie with lightly salted salmon is an exquisite representative of European cuisine, combining the delicate taste of fish with the rich sweetness of caramelized onions. This pie has its roots in traditional French quiches but has gained a unique character thanks to the combination of soft yeast dough and savory ingredients. The crispy crust harmonizes with the silky texture of salmon, while olives add a light salty note. The dish is perfect for a cozy family dinner or a festive table. Served hot or chilled, it reveals new dimensions of flavor. Garnished with fresh parsley, the pie not only pleases the eye but also offers gastronomic delight to everyone who tries it.
1
Knead a pliable dough from flour, water, salt, sugar, yeast, and 2 tablespoons of oil. Wrap it in film and place it in the refrigerator for 30 minutes.
- Wheat flour: 250 g
- Water: 125 ml
- Salt: pinch
- Sugar: 0.3 teaspoon
- Dry yeast: 4 g
- Olive oil: 3 tablespoons
2
Slice the onion into rings and fry in oil until translucent.
- Onion: 6 pieces
- Olive oil: 3 tablespoons
3
Cut the salmon into thin strips.
- Lightly salted Atlantic salmon: 200 g
4
Take out the dough, knead it, roll it out, and place it in the mold. Then add the onion and top with strips of salmon.
- Wheat flour: 250 g
- Onion: 6 pieces
- Lightly salted Atlantic salmon: 200 g
5
Remove the pits from the olives, arrange them on top. Drizzle with oil and place in a preheated oven at 180 degrees for 20-30 minutes.
- Black olives: 10 pieces
- Olive oil: 3 tablespoons
6
Five minutes before readiness, brush the surface of the dough with beaten egg white.
- Egg white: 1 piece
7
Garnish with parsley leaves, serve hot or cold.
- Parsley: 1 bunch
