Savory batter pie with canned fish
This pie stays soft, even after cooling. The filling holds together and the slices keep their shape, while the top remains tender rather than forming a hard crust.
Adjust servings in the full version
I baked in a mold d=22 cm. You can bake in a mold d=24 cm. In this case, the cake will not be so high.
First of all, finely chop the onion.
Place it in a bowl, pour in vinegar and leave to marinate.
Drain the oil from the fish
Transfer the fish to a bowl, remove any large bones and mash with a fork.
Cut the boiled eggs and mix with the fish. Add the onion last, when the dough is ready.
Beat eggs with salt, sugar and vegetable oil. Add flour and baking powder. You should get a thick sticky dough. The consistency is similar to pancake batter.
Grate the cheese on a coarse grater.
Add mayonnaise and sour cream. Mix. Add a little salt if necessary.
Place a circle of greased parchment on the bottom of the pan. Pour the dough into the mold. Flatten.
Drain the vinegar from the onion. Rinse with cold water. Add to filling. Add salt if required. Spread the filling on top of the dough in an even layer. Don't press down! It should remain loose.
Carefully place the cheese mixture in the top layer, spoonful at a time.
Flatten without pressing.
Place the pie in an oven preheated to 200°C for 35-40 minutes until golden brown.
Let the cake cool slightly and release from the pan. The pie is delicious both warm and cold.