Baltic Herrings are Estonian national fish.
And especially I love smoked Baltic herrings. Of Course, you are free to use any other fish. But to achieve Estonian flavours you should pick Baltic herrings and prepare dough from rye flour.
Rye flour gives for bottom little bit sweet and caramel taste. The sweetness of rye suits perfectly with saltines of fish.
Smoked Baltic Herring Pie. Suitsuräimepirukas
A light delicious fish pie for a dinner.
- Shortcrust pastry:
- 2 dl rye flour
- 100 g cold butter, cut into small cubes
- 1-2 tablespoon cold water
- 400 g smoked Baltic herrings
- 1 (red) onion or leek
- 4 eggs
- 200 g cream
- salt, pepper, chopped dill
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
- Clean and dish fish. Clean and peel onion and chop into very fine slices.
- Beat eggs, add cream and season with salt and pepper and chopped dill. Be careful with salt. Taste fish.
- Put the dough into greased or baking paper-lined oven casserole/ form ( ca 20 cm). ( I did small pies) Place fish pieces and sliced onion on top and pour egg mixture into a pan.
- Bake at 200 C for 30-35 minutes