Description
This cake is fabulously simple. You can make it, with even minimal cooking skills. It will not require much time and cost. You can use canned fish: tuna or pink salmon – just stream with fish juice. Don't be afraid of this test, it's liquid and filling him almost drowning, but in the end you get a very tasty pie with a delicate taste, which you can apply for a festive table or to take along on a picnic.
Ingredients
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Flour
180 g
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Sour cream
250 g
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Vegetable oil
50 ml
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Chicken egg
4 piece
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Mustard
1 tsp
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Salt
1 tsp
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Leavening agent
1 tsp
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Fish
400 g
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Figure
1 cup
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Green onions
1 coup
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Chicken egg
3 piece
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Salt
-
Black pepper
Cooking
1. Preheat the oven to 180C. The bottom and sides all-in-one form grease with vegetable oil.
2. If you are using fresh fish, boil it in boiling water with the Bay leaf, pepper and salt 7-9 minutes under the lid. Then, remove from water, let cool, remove bones and tear into small pieces. If you use canned, just drain the water or oil.
3. Eggs for the filling, boil and chop. Green onions cut thin enough.
4. Rice pour two cups of boiling water, add salt, bring to a boil, remove the heat to low, cover and cook for 10 minutes.
5. Put all the ingredients of the filling in a bowl, add salt and pepper to your taste.
6. Stir well.
7. Grease the bottom and sides one-piece shape with a diameter of approximately 30 cm. In bowl, lightly whisk the eggs. Continuing to whisk, add the sour cream and mustard and pour in vegetable oil. On a sheet of parchment, sift together the flours together with the baking powder and salt. Add sieved dry ingredients into the bowl with the batter and stir well.
8. Lay 4 of the ladle of the dough in one-piece form, put the stuffing. It will sink in the dough – this is normal. On top pour the remaining dough and put bake in the oven at 180C for 30 minutes.
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