Summary

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

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Instructions

1. Knead the flour, cold butter, 1/2 teaspoon salt and 1 egg into a smooth dough, cover and chill for 30 minutes.
2. Clean and wash broccoli and cut into florets. Cook in boiling salted water for about 8 minutes. Drain, quench and drain.
3. Wash salmon, pat dry and cut into cubes (2cm). Drizzle with lemon juice.
4. 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.
5. Whisk together the milk, cream and 4 eggs, season. Pour the broccoli and salmon into the pan. Pour egg milk over it.
6. Bake in a hot oven (electric stove 200 °, convection 175 °, gas level 3) for about 1 hour.
7. Garnish with dill if necessary.
8. Horseradish cream goes well with it.
9. Drink: chilled white wine
10. The cake tastes best warm, but can also be eaten cold. Possibly reheat briefly in the microwave!