Capelin pot pie

Ingredients

• Rolled-out dough for 2 pot pies
• 20 capelins
• 1 large onion, finely chopped
• 750 ml (3 cups) raw potatoes, thinly sliced
• 90 ml (6 Tbsp) milk
• Butter in sufficient quantity
• Fish spices
• Salt and pepper to taste

Preparation

• Clean and cut the capelin into pieces and remove the main bones.
• Transfer the capelin into a bowl; add onion and milk, sprinkle with salt, pepper and spices; add potatoes. Mix.
• Spread the preparation onto two plates containing the rolled-out dough. Add a few knobs of butter and cover the pot pies with the other pieces of dough.
• Poke a hole in the dough to allow for evaporation.
• Bake in oven at 180°C (350°F). The pot pies are ready once they have turned a golden brown.