Rye Kalitki with Potato and Salmon
cobalt (Co)
Fiber
manganese (Mn)
chromium (Cr)
copper (Cu)
selenium (Se)
Description
Traditional Karelian open pies made of rye flour with delicate potato filling and lightly salted salmon
- Peel and boil potatoes in salted water until tender (about 20 minutes).
- Drain water, mash potatoes, add butter and hot milk, mix until smooth.
- Finely chop green onion and mix into mashed potatoes. Season with salt to taste.
- Prepare the dough: mix rye flour, kefir, water and salt. Knead into a firm, elastic dough.
- Divide dough into 5 equal parts, roll into balls.
- Roll each ball into a thin flatbread 2-3 mm thick.
- Place 1-2 tablespoons of potato filling in the center of each flatbread.
- Pinch the edges to form open 'boats' with raised borders.
- Prepare the topping: whisk egg with sour cream until smooth.
- Brush the edges of kalitki with the egg-sour cream mixture.
- Bake in a preheated 200°C oven for 15-20 minutes until golden brown.
- Brush the finished kalitki with remaining butter.
- Top each kalitka with a slice of lightly salted salmon. Serve warm.
637.75
166 kcal / 100 g
kcal
19.2 g
5.0 g / 100 g
Protein
73.4 g
19.1 g / 100 g
Carbohydrates
29.875 g
7.8 g / 100 g
Fats
5.2 g
1.4 g / 100 g
Ash
11.8 g
3.1 g / 100 g
Fiber
64.9%
Water
4.5 g
1.2 g / 100 g
Sugars
70.0 g
18.2 g / 100 g
Starch
0.94 g
0.25 g / 100 g
Omega-3
1.28 g
0.33 g / 100 g
Omega-6
15.8 g
4.1 g / 100 g
SFA
