Broccoli – Salmon Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 300 grams flour
- 200 g butter
- Salt and pepper, whiter
- 5 medium egg (s)
- 650 g broccoli
- 400 g salmon fillet (s)
- 2 tablespoon lemon juice
- 250 ml milk
- 100 g whipped cream
- Dill, for garnish
Print Recipe
Pin Recipe Instructions
- Knead the flour, cold butter, 1/2 teaspoon salt and 1 egg into a smooth dough, cover and chill for 30 minutes.
- Clean and wash broccoli and cut into florets. Cook in boiling salted water for about 8 minutes. Drain, quench and drain.
- Wash salmon, pat dry and cut into cubes (2cm). Drizzle with lemon juice.
- Line the bottom of a springform pan (26 cm) with baking paper. Roll out 2/3 of the dough and prick several times with a fork. Shape the rest of the dough into a roll and press it into the mold as an approx. 4 cm high edge.
- Whisk together the milk, cream and 4 eggs, season. Pour the broccoli and salmon into the pan. Pour egg milk over it.
- Bake in a hot oven (electric stove 200 °, convection 175 °, gas level 3) for about 1 hour.
- Garnish with dill if necessary.
- Horseradish cream goes well with it.
- Drink: chilled white wine
- The cake tastes best warm, but can also be eaten cold. Possibly reheat briefly in the microwave!
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