Potato pie with fish filling

Potato pie, because its crust is made from potato dough, and the filling uses a creamy mixture with the addition of fish.

Ingredients

• Potatoes (diced) - 120 g
• Wheat flour - 230 g (2 cups)
• Butter (diced) - 120 g
• Egg (whipped) - 1 pc.
• Cold water - 2 tsp.
• For filling:
• Smoked salmon, fillet - 300 g
• Eggs (slightly beaten) - 6 pcs.
• Milk - 150 g (2/3 cup)
• Cream 33% fat - 300 g (1 1/4 cups)
• Fresh dill (finely chopped) - 30 g (2-3 tsp)
• Capers (finely chopped) - 30 g (2 tablespoons)
• Salt and black pepper to taste
• Lettuce leaves and chopped dill for serving

Directions

1. Boil potatoes in salted water and mash until puree.
2. Pour flour into a large bowl, add butter cubes and knead the butter and flour well with your hands (you should get a crumbly mass). Add mashed potatoes and an egg to this mass, knead a homogeneous dough (add cold water if necessary).
3. Put the dough on a floured surface and roll it into a circle, about 23 cm in diameter, transfer the dough layer to a heat-resistant mold, smooth over the entire mold. Refrigerate for an hour.
4. Turn on the oven to preheat to 200 degrees. Cut the fish into small pieces, put in a bowl, set aside.
5. Prepare the filling for the potato pie. To do this, combine eggs, milk, cream, beat everything, and then add dill, capers, salt and pepper to taste. Put the fish in this mixture, mix.
6. Take the cake out of the refrigerator and put the filling in it, put it in the preheated oven and bake the potato pie for about 35-45 minutes.
7. Serve lettuce potato pie, sprinkle with chopped dill.