Recipes · Russian · Bakery
Rasstegai (Open-Topped Salmon Buns)
One serving has 484 kcal and 20 g protein, and at least a fifth of a woman's daily need of thiamin (77%), cobalamin (76%), selenium (71%), niacin (66%), folate (50%) and riboflavin (49%). Ready in 93 minutes.
- Preparation: 75 min
- Cooking: 18 min
- Makes: 1 serving (182 g)
- Difficulty: Medium
- Diets: Pescatarian
- Contains: dairy, egg, fish, gluten
Ingredients
- 60 g Flour, all-purpose
- 25 g Milk, whole
- 8 g Butter, unsalted
- 1.5 g Yeast, active dry
- 10 g Eggs, whole, raw
- 3 g Sugar
- 0.5 g Salt
- 50 g Salmon, raw
- 15 g Rice, white, long-grain
- 8 g Onions, raw
- 1 g Dill, fresh
Method
- Warm the milk, dissolve the yeast and sugar in it, and let stand for 10 minutes until foamy; mix in the flour, salt, butter and half the egg to a soft dough, knead for 8 minutes, then cover and let rise for 1 hour.
- Meanwhile cook the rice in salted water until tender and drain; finely chop the onion and dice the salmon.
- Mix the cooked rice with the salmon, onion and dill.
- Divide the dough and shape into a small round bun, then flatten slightly and spoon the filling into the centre.
- Pull the edges up around the filling but leave the very centre open so a little filling peeks through, giving the classic open-topped shape.
- Brush with the remaining beaten egg and bake at 200 C (400 F) for 15-18 minutes until golden and the fish is cooked through.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 484 kcal | 23% |
| Carbohydrates | 63.5 g | |
| Water | 80.3 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 20.3 g | 42% |
| Tryptophan | 0.23 g | |
| Threonine | 0.76 g | |
| Isoleucine | 0.89 g | |
| Leucine | 1.6 g | |
| Lysine | 1.3 g | |
| Methionine | 0.52 g | |
| Cystine | 0.3 g | |
| Phenylalanine | 0.93 g | |
| Tyrosine | 0.71 g | |
| Valine | 1.1 g | |
| Histidine | 0.51 g | |
| Fat | 15.8 g | |
| Monounsaturated | 4.5 g | |
| Polyunsaturated | 2.7 g | |
| Docosahexaenoic Acid (DHA) | 0.56 g | |
| Eicosapentaenoic Acid (EPA) | 0.43 g | |
| Omega-6 | 1 g | |
| Saturated | 6.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 84.4 mg | |
| Calcium | 58 mg | 6% |
| Copper | 0.17 mg | 19% |
| Iron | 3.9 mg | 22% |
| Magnesium | 36.5 mg | 12% |
| Manganese | 0.61 mg | 34% |
| Phosphorus | 257 mg | 37% |
| Potassium | 345 mg | 7% |
| Selenium | 38.9 µg | 71% |
| Sodium | 253 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.85 mg | 77% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 9.2 mg | 66% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 33% |
| Pyridoxine (vitamin B6) | 0.43 mg | 33% |
| Folate (vitamin B9) | 202 µg | 50% |
| Cobalamin (vitamin B12) | 1.8 µg | 76% |
| Choline | 75.5 mg | 18% |
| Vitamin A | 115 µg | 16% |
| Vitamin C | 3.4 mg | 5% |
| Vitamin D (D2 + D3) | 241 IU | 40% |
| Vitamin E | 2.2 mg | 15% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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