Fish and meat are not such an unusual combination as it may seem. Use only the best bacon. It should be mild so that it does not drown out the delicate fish flavor. Its fat, which melts leisurely as it bakes, keeps the filling nice and juicy.
This rustic pie could be the culinary highlight of your next picnic in the countryside.
Dissolve the salt in the water. Mix together the rye flour and wheat flour. Gradually add the flour to the liquid until you have a firm, kneadable dough. Add the butter and knead the dough well. Roll out into a circle of about 30 cm ø on a floured baking paper or baking board.
The dough should be 1, 5 cm thick in the center and thinner towards the edges.
Layer the fish and bacon in the center of the dough. Leave enough dough around the edge to fold over the filling later. Start with a layer of fish and finish with a layer of bacon on top. There should be about 3- 5 layers. Season each layer very lightly with a little salt. Fold the edges of the pastry over the filling and seal the overlapping edges of the pastry well with a little water or a lightly beaten egg white. The pie should look like a large loaf of bread. Bake in a heated oven at 200 °C (convection oven 180 °C ) for 60 min, brushing with water at 15 min intervals. Take the pâté out of the oven, wrap it with