Patty salmon

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  • Flour: 1 kg
  • Baker's yeast: 30 g
  • Water: 1 dl
  • Olive oil: 1 dl
  • Milk: 2 dl
  • Margarine: 50 g
  • Gem: 1
  • Filling:
  • Salmon: 300 g
  • Onion: 2
  • Olive oil: 2 dl
  • Parsley, minced 2 tablespoons
  • Paprika: 1 teaspoon
  • Yellow bell pepper: 1
  • Pulp, tomato: 2 tablespoons
  • Salt: taste.
  • Pepper: taste.



Form a ball with the baker's yeast and place it in águaaquecida with salt. When you begin to climb to undo it in the water.

Pour the flour in a large bowl and open a pit in the middle. Pour in the yeast, the oil and the warm milk with the margarine. Mix everything and mash, sovando as the dough, until obtaining a homogeneous mass.

Make a ball, sift the flour and wrap it in a clean and dry cloth, to rest for an hour in a warm place.


Clean the salmon skins and bones and dispose it in chips.

Chop the onions and dispose them in olive oil. Add the parsley, paprika, peppers cut in strips and the tomato pulp. Let it cook on a low heat.

Add the salmon, season with salt and pepper and leave to cook on a low heat for 15 to 20 minutes.

Divide the dough in half. Extend two círculos. put one of them on an oven tray lined with parchment paper greased. Lay the stuffing and cover with the other half of the dough. Join the edges of the pie with the fingers, so that the stuffing coming out.

Brush the surface with the egg yolk beaten.

Bake in a well-heated oven until the dough to present a golden color.

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