Closed pie with salmon and mushrooms

Cooking

Step 1

Beat the eggs until smooth, add salt, sugar and soda, then, continuing to beat, add vegetable oil, milk and cream and, sifted through a sieve, buckwheat flour and premium flour. Let it brew for 30 minutes. From the resulting dough, fry pancakes.

Step 2

Mushrooms cut into small cubes and fry in vegetable oil.

Step 3

Bring the cream to a boil, add lemon juice, mix with a whisk, add finely chopped dill and, at the very end, red caviar.

Step 4

Finely chop the vizig. Salmon cut into cubes. We cut the parsley into strips.

Step 5

Roll out the puff pastry and make small holes in it with a fork.

Step 6

After that, put a rectangular shape without a bottom on the rolled out dough, put a pancake (previously cut out with the same shape) in it, mushrooms, basmati rice, parsley, salmon on top, add salt, then squeal, again mushrooms, rice, parsley and pancake. Brush around the mold with yolk and remove the mold. Using the same shape, cut out a rectangular piece from another piece of dough and cover the pancake with it. Grease everything with yolk (top and sides). Wait 5 minutes for the yolk to absorb and dry. Attach parchment on all four sides and put our uniform on top. Put in the oven for 7 minutes at a temperature of 160 degrees C. After that, remove, remove the mold, grease with yolk. From the remaining dough, cut flowers in a special shape, glue them with yolk on top of the resulting cake, coat the flower on top with yolk, and make a hole in the center. Put in the oven for 8 minutes at 180 degrees.

Step 7

Put the pie on a plate. Separately serve cream sauce and red caviar. Decorate with a bunch of herbs.