Usually do a yeast dough: flour pour into a Cup, make a hole where to pour the warm milk with dissolved yeast and sugar, preporuciti the top with flour, cover with a towel, leave on for 15 minutes (a warm place). Butter(margarine)melt together the egg and salt add to the flour and knead the dough. Knead 5 minutes, until smooth (does not stick to hands), then cover with a towel and put in warm place to rise.

While the dough rises, make filling: white bread cut off crust, crumb cut into slices; the fish cut into small pieces; onion - diced, saute 5 minutes in the butter. Fold in a Cup of fish, bread and onions, add salt, pepper, nutmeg, egg and cream, stir and put in refrigerator for 10 minutes. When you beat the egg and part of the yolk separate (for coating).

Chilled fish mass pieces (2-3 tbsp) and grind in a blender. Ready stuffing mix thoroughly until a homogeneous smooth mass and put in the refrigerator. Smoked trout we also need to make the filling.

Coming up abenaim dough, cut off a small piece for eyes and mouths, the rest of the dough divide into 4 parts. Each part of the mash in a circle (or roll out), beef and trout divide into 4 pieces, half of the 1 / 4th part of the meat spread a layer on the circle of dough, top with trout and the other half of the stuffing. Pie thoroughly stung,

flip seam side down and form a fish torso and tail. Put on sheet, brush with egg yolk + milk, of the cut piece of dough roll roller for eyes and balls for the lips, put on the fish, brush with egg yolk too. With a fork draw the tail with scissors - "the scales". Repeat with the remaining 3 pieces of dough and stuffing.

Now we send our fish to swim, i.e., heated to 190* oven for 20 minutes. Baked until a beautiful Golden brown.

To this pie is good sauce "Guacamole" (sold ready-made or make yourself) - from mashed avocado, lemon juice, salt and very finely chopped or crushed in a blender vegetables (tomatoes, peppers, chilies).