Fish Package

Name: Fish Package
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 500 g + some flour; 350 g + 350 g sour cream; 250 g soft butter; 60 g Pine nuts; 60 g Horseradish (glass); 7-10 Tbsp Salt; 400 g smoked salmon (in slices); 5 Stem(s) Dill; 60 g Capers; 1 Egg Yolk; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

500 g + some flour
350 g + 350 g sour cream
250 g soft butter
60 g Pine nuts
60 g Horseradish (glass)
7-10 Tbsp Salt
400 g smoked salmon (in slices)
5 Stem(s) Dill
60 g Capers
1 Egg Yolk
baking paper

Directions

1
For the dough, knead 500 g flour, 350 g sour cream and butter in flakes first with the dough hooks of the mixer, then with your hands to a smooth dough. Cover and chill for about 45 minutes.
2
For the filling, roast pine nuts in a pan without fat until golden brown, remove and let cool. Mix 350 g sour cream and horseradish. Season to taste with salt. Cut salmon into strips. Wash the dill, shake dry and chop coarsely.
3
Roll out the dough on some flour to a thickness of approx. 1⁄2 cm. Cut out 14 circles (each approx. 15 cm Ø), knead the rest again and again, roll out and cut out. Spread approx. 1 tbsp. sour cream on each circle, leaving a rim of approx. 3 cm all around.
4
Spread salmon, pine nuts, drained capers and dill on the sour cream. Press the edges of the dough firmly together over the filling.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Place the dumplings on top with some space between them. Whisk the egg yolk and approx. 2 tsp. water.
6
Coat the pockets thinly with it. Bake one after the other in a hot oven for about 30 minutes. Remove, warm or cold