Summary

Ingredients

• 170 grams flour
• 85 g butter
• 1 egg yolk
• 1 pinch salt
• Water, ice cold if necessary

For covering:

• 200 g salmon, smoked
• 2 egg (s)
• 1 egg yolk
• 0.25 liter ¼ sweet cream
• 1 tablespoon crème fraîche
• some salt and pepper (be careful, the salmon is sometimes salty)
• a few stalks dill, plucked

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Instructions

1. Make a shortcrust pastry from the first 4 ingredients - do not stir, but crumble, as quickly as possible. Add water spoon by spoon if necessary. Shape the dough into a ball and store in a cool place for a few hours, but not in the refrigerator. Otherwise the butter would be too hard.
2. Line a greased springform pan of 28 cm with the dough and pull up a small edge. Spread the cut salmon on top. Mix the eggs, egg yolks, cream and crème fraîche and dill tips together, pepper, carefully season with salt and pour evenly over the salmon.
3. Preheat the oven to 200 degrees. When the baking time starts, switch down to 160 degrees. Bake the cake on the lowest rack for 30-35 minutes. It has to be light brown.