- flour - 600 Grams
- salt - 600 Grams
- eggs - 3 pieces
- water - 225 Milliliters
- salmon - 1 Kilogram
- lemon - 1 piece
- bunch of dill - 1 piece
- egg - 1 piece (to lubricate the dough)
A traditional Christmas dish in Germany and Denmark. Salted dough allows the salmon to languish / bake longer, from this the fish becomes incredibly tender with a delicious aroma. Naturally, the dough itself is not used for food. 1. In a food processor combine and beat up flour, eggs, salt, water. Roll out the resulting dough into a bowl, wrap with a film and put it in the refrigerator for about 1 hour. 2. Heat the oven to 220 C. On the flour-sprinkled surface, roll out the dough about 1.2 cm thick. Now you can salt the fish and cover with lemon slices. Put the fish on a salted dough, crumble with dill, cover the salmon with a dough and seal well. Lubricate the cake with a beaten egg, put on a baking tray. Bake in the oven for about 40 minutes. 3. Remove the fish from the oven and put it on the dish. Using a knife, cut off the top of the dough, then remove the fish skin. Serve immediately.
Servings: 6