Hearty fish cake with salmon and fried onions
Ingredients
Filling
- 450 g salmon fillets, or salmon trout
- 1-2 onions
- 1-2 tbsp butter + some for greasing
- Salt, to taste
- Black pepper, to taste
Dough
- 3 eggs
- 300 ml Kefir
- ⅔ tsp salt
- 300 g flour
- 10 g baking powder
Utensils
- knife
- cutting board
- frying pan
- casserole dish
- bowl
- sieve
Instructions
Stuffing
- Cut the salmon into small pieces.
- Peel and chop the onion.
- Heat the butter in a frying pan over a medium heat.
- Fry the onion for 5 minutes until golden.
- Add the fish and cook for another 3-4 minutes.
- Season lightly with salt and pepper and place on a plate.
Dough
- In a bowl, whisk the eggs with the kefir and salt.
- Mix the sifted flour with the baking powder.
- Add the flour mixture to the kefir.
- Mix the batter well so that there are no lumps.
- Grease a casserole dish with butter.
- Put half of the batter into the casserole dish.
- Spread the filling on top.
- Then pour the rest of the batter over it.
- Bake in the oven for about 45 minutes at 190°C.
- Remove the fish cake from the oven and cut into pieces.
- Enjoy the savory cake with a cup of tea for lunch or dinner.
