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. On a floured baking board or baking parchment, roll out into a circle about 30 cm in diameter.
The dough should be about 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 3- 5 layers. Season each layer very lightly with a tiny bit of salt. Fold the edges of the pastry over the filling and seal the overlapping edges of the pastry well with a tiny bit of water or a lightly beaten egg white. The pie should look like a large loaf of bread. Bake in a heated oven at 200 degrees (convection oven 180 degrees ) for 60 minutes, brushing with water at 15 minute intervals. Take the pâté out of the
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