A sandy base with an unobtrusive mustard aroma, juicy fish on a pillow of onions and cheese, sourness of tomatoes, and a fragrant cheese crust on top. Incredibly delicious snack cake!
It is necessary
- - 1, 5 glasses of wheat flour;
- - 250 g of fish;
- - 150 g butter;
- - 100 g cream cheese;
- - 100 ml of cream;
- - 70 g of mozzarella, hard cheese;
- - 3 eggs;
- - 1 leek;
- - 8 cherry tomatoes;
- - baking powder, mustard powder, Dijon mustard, sour cream, dry herbs.
Instructions
Step 1
Cut the fish into slices, toss with the prepared Dijon mustard. You can make a pie with salmon or any other fish, but it is better that it is very fatty. Let the fish steep for 40 minutes, you can even marinate the fish in mustard overnight.
Step 2
Chop butter with flour, salt, mustard powder and baking powder, add 1 egg, 1 tablespoon sour cream. Knead the dough, roll into a ball, put in the refrigerator for 40 minutes.
Step 3
Cut the leek into half rings, heat some olive oil in a skillet, fry the onion until soft. Put the dough in a mold sprinkled with breadcrumbs or semolina, form the sides, prick with a fork, bake for 10 minutes at 180 degrees.
Step 4
Cut the mozzarella into thin slices, mix the eggs with the cream cheese and cream until smooth. Salt, add dry herbs. Add grated cheese to the creamy mixture.
Step 5
Place the leeks on top of the prepared base, top with the mozzarella and the salmon on top. Lay the cherry tomato halves, cut side up, pour the cream cheese mixture over the pie. Bake for 30-40 minutes at 170 degrees.
Step 6
Ready-made mustard-cheese pie with fish can be served hot right on the table, or it can be pre-cooled.
