Potato pie with herring

The perfect combination of potatoes with herring in an unusual gourmet dish. A very original pie for those who love herring and potatoes. A peculiar imitation of the French puff pastry - quiche. Only instead of the usual chopped dough mixed with wheat flour, there is a dough made from a mixture of potatoes and hard cheese. Then - filling and filling of cheese, eggs and cream. The main thing is to let the cake cool down, then it will be easier to remove it from the mold so as not to violate its integrity. The fill will become thicker and denser. And the taste of the pie will also change - it will become even tastier. The pie is good slightly warm or cold.

mom of sweet tooth

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Potatoes (large)

Hard cheese (up to 100 g)

Salt

to taste

For filling:

Herring (lightly salted fillet)

Tomatoes (average)

Onion (you can replace the leek, take only the white part; the filling will be more tender with it)

Olive oil (for frying onions)

For filling:

Cream

200

Hard cheese

Eggs

Ground black pepper (optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 6 g

Fats 36 % 9 g

Carbohydrates 40 % 10 g

155 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Products for making Potato pie with herring. Onions or leeks are cleaned, washed. Lightly salted herring is either independently cleaned of bones, small and large, removing the spine, head, etc. Or we buy a ready-made herring fillet. Potatoes are thoroughly washed under running water, cleaning it with a brush. Boil potatoes in uniforms until ready (check by piercing the tubers with a fork: if the fork enters easily, then the potatoes are ready). Cool it down.
Step 2:
Fry pre-sliced half- or quarter-rings of onions or chopped white part of leeks in olive oil until lightly browned.
Step 3:
Grate all the hard cheese on a medium or fine grater. In another container, cut tomatoes into cubes.
Step 4:
Grate the cooled, peeled potatoes on a medium or fine grater. We put it in a deep bowl, we also put about two-thirds of the grated cheese in there. A third of it is left to prepare the filling. Combine the grated potatoes and cheese, mix (you can use your hands) until smooth.
Step 5:
Take a detachable baking dish with a diameter of 20 cm, lined with baking paper. We oil it, because the potato mass after baking is quite tightly glued to it. This is the 1st option. 2nd option (it seemed to me that it is more convenient to extract the finished cake): I cut out a circle from baking paper along the diameter of the bottom of the mold, carefully lubricated it and the walls of the mold with oil, liberally sprinkled the bottom and molds with crushed breadcrumbs.
Step 6:
We put the potato mass into the mold, seal it and make the sides a ‘plate'. We put fried onions on the bottom, herring cut into medium pieces on top, tomatoes diced on top.
Step 7:
Then we prepare the filling: beat a little egg, add cream and the rest of the grated cheese. Mix until smooth.
Step 8:
Fill the pie filling with filling. We put the pie to bake in a preheated 180 C oven for 25-30 minutes until a ruddy hue appears on the surface of the pie.
Step 9:
If desired, the finished cake can be sprinkled with ground black pepper. Let the pie cool down. Then gently release the sides of the pie from the rim of the mold with a spatula. We open the mold and carefully, with the help of two spatulas, release the pie from the bottom of the mold, transfer it to the dish.
Step 10:
You can decorate the pie with dill twigs. It is tastier to eat slightly warm or cool. Although, everything is individual ...)) Bon appetit!