Ingredients
1/2 cup flour
60 g butter
1 and 1/2 cup milk
3 eggs
pepper, salt
250 g cottage cheese
2 scallions
100 g of sour cream or drained yogurt
100 g of canned fish (tuna, salmon, mackerel or another of your choice)
lemon juice
pinch of lemon zest
Photo added on
Photo author
xevi
Method
The butter is melted in a small saucepan, remove from heat and mix with flour, and then diluted with cold milk until smooth kashitsa. The mixture was heated with stirring until thickened and homogenized. Remove from heat and add the beaten yolks (a stream), salt and pepper. Egg whites are broken down separately on hard snow and mix with cold milk mixture. Pour dough covered with a buttered baking paper (23x35 cm). Bake at 180-200C for about 15 minutes until browned. Bake the dough gently invert onto greased paper, spread the filling is prepared from fish drained, chopped onions and other products provided, wound on a roll and is returned in the oven for about 5 minutes. The roll is cut into thick slices and serve warm, with a salad of tomatoes or pickles.
Containers:
Difficulty
Average
Tested
1 user
Comments
used instead of ricotta cheese and smoked salmon, instead of such a can and get a very tasty roll. My baking pan 30h35 cm, slightly worried not to get too thin, but it was good. Places marshes blew in baking and as it pulled out of the oven were cracks on the surface (crust itself was intact, without holes) - the top country was ugly for them, so it turned and put the stuffing in it. Remained slightly in the refrigerator and tried it cold - not bad, but warm is definitely better. Generally very accurate and delicious recipe.