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Salmon puffs

Red beetroot salad


Total: 45 min


15 min


30 min


1 serving
  • 0.25 Puff pastry
  • 50 g Salmon, smoked
  • 1 Eggs
  • 30 g White rice
  • 1 Beet
  • 1 teaspoon Chives
  • 1 teaspoon Dill
  • 15 g White cheese
  • 15 mL Olive oil
  • 5 mL Wine vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 Egg yolk


  • Cook the rice in a saucepan of salted boiling water for 12 minutes.
  • In the meantime, cook 1 egg for 8 minutes in boiling water and let it cool.
  • Wash and slice the chives, dill and salmon very thinly.
  • Shell and mush the egg.
  • Mix the rice, salmon, egg, chives and dill and stir in the cottage cheese.
  • Pepper and stir again.
  • Preheat the oven to 410 °F.
  • Roll out the pastry until it becomes approximately 3 mm thick and cut out two squares of 12 cm.
  • Put in a filling layer of 2 cm and close.
  • Pinch the pastry on the sides in order to prevent the opening of the puff during cooking.
  • Brush them with the remaining egg yolk and bake for 15-18 minutes until they begin to be golden.
  • Cut the cooked beetroot into fine slices and season with olive oil and wine vinegar.
  • Serve the salmon puff (lohipiirakka) along with the red beetroot salad.

Recipe tips

  • Fish at least twice a week is a very healthy choice!