- Milk - 100 Milliliters
- Yeast - 10 Grams (live yeast)
- Egg - 1 piece
- Sugar - 2 Art. spoons
- Salt - 1 teaspoon
- Butter - 70 Grams
- Flour - 370 Grams
- Salmon fillet or salmon fillet - 600 Grams (filling)
- Mozzarella cheese - 120 Grams (filling)
- Red bell pepper - 1 Piece (stuffing)
- Tomato - 1 Piece (stuffing)
- Salt, pepper, parsley - To taste (filling)
1. To make a dough, you need to warm the milk a little and dilute the yeast in it. Wait until the opar rises. Add all the other components of the test - sugar, salt, eggs. To stir thoroughly. Drain the butter and put into the dough. Add the flour and knead the soft and elastic dough. Cover the dough with a napkin and put it on the fridge for three hours. When the dough rises, remove the dough from the refrigerator and leave it for an hour. 2. Pulp of fish to wash and dry. The fillet is divided into two parts. One needs a little more. Cut the large part of the fillet into strips with a thickness of 2.5 cm. The dough is rolled into a layer not very thin, somewhere up to 0.5 cm from the edge of the dough, it is necessary to retreat centimeters to 3.5 and lay the fish strips in a circle. 3. Cover the fish with a dough and tighten firmly to make a roller. 4. Now cut this roller into four-centimeter pieces. Turn each piece of fish upwards. 5. We still have fish. Cut it finely. Tomatoes and peppers cut into slices. Slice the cheese into slices. In the middle of the pie, put the fish, top the tomatoes and cheese and cover with slices of cheese. The cake is baked for about 30 minutes at a temperature of 180 degrees.
Servings: 8-9