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Smoked Baltic Herring Pie with Rye Crust
A savory pie featuring flaky smoked Baltic herring and onions nestled in a flavorful rye flour crust, bound together with a creamy egg and cream mixture. This dish highlights the importance of herring in Estonian cuisine and the use of rye, a staple grain.
🧂 Ingredienser
- 2 dl Rye flour(for the crust)
- 100 g Cold butter(cut into small cubes, for the crust)
- 2-3 tbsp Cold water(for the crust)
- 1 tsp Salt(for the crust)
- 400 g Smoked Baltic herrings(cleaned and filleted)
- 1 medium Red onion(thinly sliced)
- 4 large Eggs
- 200 g Cream
- 2 tbsp Fresh dill(chopped)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Fremgangsmåde
- 1
For the crust: Sift the rye flour into a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then gradually add the cold water, mixing until a firm dough forms. Knead briefly and gently on a lightly floured surface. Wrap the dough in cling film and chill in the refrigerator while preparing the filling.
- 2
Clean and fillet the smoked Baltic herrings. Thinly slice the red onion. In a separate bowl, beat the eggs. Add the cream, chopped dill, and black pepper. Season with salt, being careful as the herring is already salty. Taste the herring to gauge its saltiness before adding salt to the egg mixture.
- 3
Preheat your oven to 180°C (350°F). Grease an oven casserole dish or pie form (approximately 20 cm in diameter) or line it with baking paper.
- 4
Roll out the chilled rye dough and press it into the prepared dish, forming the base and sides of the pie. Arrange the herring pieces and sliced onion evenly over the dough base.
- 5
Pour the egg and cream mixture evenly over the herring and onions, ensuring it fills the gaps.
- 6
Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is set and lightly golden.
- 7
Let the pie cool slightly before serving. It can be served warm or at room temperature.
💡 Professionelle Tips
- ✓Using rye flour for the crust provides a distinctively Estonian flavor that complements the salty herring.
- ✓Be cautious with the salt in the egg mixture, as smoked herring can be quite salty.
- ✓If you can't find smoked Baltic herring, other smoked white fish can be used, but the flavor will differ.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a layer of thinly sliced leeks along with the onions for added flavor.
- Incorporate a small amount of caraway seeds into the crust dough for an extra aromatic touch.
- Serve with a dollop of sour cream or a side of pickled cucumbers.