Aspic pie with rice and canned fish

Step-by-step cooking

1. Step 1:

   

   How to make a jellied pie with rice and canned fish? Prepare the necessary ingredients for the aspic dough. Take the flour of the highest quality. Sour cream needs a fat content of 15 to 20%. It is better to take selected large eggs. If the eggs are small, take 3 eggs.

2. Step 2:

   

   Combine sour cream, mayonnaise and eggs in a deep bowl. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Mix everything with a whisk until smooth. If you don't want to use mayonnaise, then take one sour cream.

3. Step 3:

   

   Sift flour with salt and soda directly into the dough. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking. Mix thoroughly again. The dough should turn out to be as thick as pancakes and without lumps.

4. Step 4:

   

   Set the dough aside. While the filling is being prepared, it will be covered with bubbles and gradually increase in volume — this will start the reaction between sour cream and soda.

5. Step 5:

   

   Prepare all the necessary ingredients for the filling. You can use any canned fish. It can be red fish (for example, pink salmon, sockeye salmon) or white: saury, sardine, sardinella, mackerel, etc. It is better to choose canned food without adding oil.

6. Step 6:

   

   Pre-boil the rice in a large amount of salted water, then flip it into a colander and cool. The rice should be crumbly. 150 g of dry rice will make about 200-230 g of boiled rice.

7. Step 7:

   

   Boil hard-boiled eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Cool them, peel and finely chop them with a knife.

9. Step 8:

   

   Mash the canned fish (I have it saury) together with the liquid with a fork. If there are large bones and a ridge in canned food (these are usually found in large pieces of fish), then it is better to get rid of them. I had small pieces, so the bones are almost indistinguishable.

10. Step 9:

    

    Combine rice, eggs and canned fish in a bowl.

11. Step 10:

    

    Mix everything well. The filling is ready. I didn't add salt to it because the fish was quite salty. Try the filling and add salt if necessary.

12. Step 11:

    

    Pour half of the filling dough into a mold thoroughly greased with vegetable oil. Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn. Spread all the filling evenly on top.

13. Step 12:

    

    Fill the pie with the remaining half of the dough. Bake the pie in a preheated 180 ° C oven for about 45 minutes until golden brown. The exact baking time depends on the characteristics of your oven.

14. Step 13:

    

    To get a brownish-golden crust, the finished cake can be kept in the cooling oven for another 10-15 minutes. Remove the cake with canned fish and rice from the mold, cut into pieces and serve immediately. Enjoy your meal!