Scandinavian fish pie with smoked pink salmon

In Sweden, Finland and Norway, due to the reverent attitude of their peoples and states to the environment, there is so much fish that it is simply hard to believe. They do not get tired of smoking, salting, pickling ... And then all this must be somehow eaten!

Ingredients

• 4.5 cups flour
• 50 g fresh yeast or 2 tsp. dry
• 1 glass of milk
• 5 tbsp. l. butter
• 1/2 tsp salt
• 2 tsp Sahara
• 1 egg for brushing
• For filling:
• 200 g hot smoked pink salmon fillet
• 4 eggs
• large bunch of dill
• large bunch of green onions
• 1/2 tsp freshly ground black pepper
• 2-4 st. l. natural yogurt or sour cream

Directions

1. Pour warm milk into melted butter and add yeast. Let them froth, 10-15 minutes, then add sugar, salt and flour. Knead a soft elastic dough and place in a warm place for 30-40 minutes.
2. For the filling, hard-boil the eggs, peel and chop. Chop the dill and green onions. Finely chop the pink salmon.
3. Roll out the matched dough into a rectangle 20–22 cm wide and slightly shorter than your baking sheet. Transfer the dough to a woven napkin or towel - the base will help you transfer the pie to the baking sheet.
4. Lay the filling on the dough in layers - chopped eggs, green onions, chopped fish. Pepper, sprinkle with dill, pour over sour cream or yogurt, let soak for 5 minutes.
5. Lift the edges of the dough and pinch them on top to form a pie. Turn it over onto a baking sheet, seam side down, using the napkin or towel that it was lying on. Leave to proof for 15 minutes, brush with a beaten egg and bake for 30–35 minutes. at 180 ° C.