Lachs-Pirogge

Ingredients

• 500 g flour
• 20 g yeast
• 6 Eggs
• 0.5 tbsp salt
• 300 g butter
• 650 g salmon fillet
• 400 g white cabbage
• 2 shallots
• 1 tbsp butter
• 2 tbsp chopped dill
• 1 tbsp chopped parsley
• Salt
• ground pepper
• Nutmeg (freshly grated)
• 1 Egg white
• 1 boiled egg
• 100 ml whipping cream
• a pinch of salt
• 2 egg yolks (for brushing)

Instructions

1. 1.

   Sift the flour onto a work surface and form a well in the center. Dissolve the yeast in 80 ml lukewarm water. Let this pre‑mix, dusted with flour, rise for about 20 min. Then add eggs and salt. Mix from the inside out, gradually incorporating flour with a dough scraper. Combine into a soft dough and knead vigorously. Fold in softened butter. Wrap in cling film and refrigerate for about 2 hours.

2. 2.

   Quarter the cabbage, remove the core, and cut or shave into fine strips. Blanch in boiling salted water for about 5 min, drain, and let cool. Peel and chop the shallots. Sauté in hot butter, add the cabbage, deglaze with 100 ml water, cover, and simmer over low heat for about 25 min. Then strain the cabbage through a sieve and allow to cool.

3. 3.

   Peel and chop an egg. Place the cabbage in a bowl, mix with chopped egg, herbs, and spices. Dice one‑third of the salmon and blend it with cold egg white, cold cream, and salt until smooth. Fold this into the cabbage mixture and season with salt, nutmeg, and pepper.

4. 4.

   Roll half the dough on a floured surface into a rectangle about 45 × 25 cm. Place a fish template over it and cut out shapes. Knead the remaining dough together again.

5. 5.

   Spread half of the cabbage‑salmon filling onto each fish shape, leaving a border of about 1.5 cm. Leave the tail open.

6. 6.

   Season whole salmon pieces with salt and pepper and place them on top of the filling. Brush around with the remaining filling. Brush the dough edge with egg yolk. Take the leftover dough, roll into a rectangle, and use a pastry stick to lay it over the filling. Press edges together and trim excess dough from the lid. Roll out the remaining dough and cut circles about 2.5 cm in diameter; shape mouths, eyes, and fins. Brush fish with egg yolk and decorate with dough.

7. 7.

   Poke a small hole in the center so steam can escape.

8. 8.

   Let rest for another ~10 min, brush again with egg yolk, and bake in a preheated oven at 200 °C fan‑forced for about 40–45 min until golden brown.