Summary

Ingredients

For the dough:

• 200 g flour
• 100 g quark
• 4 tablespoon olive oil
• 1 egg (s)
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ baking powder

For the filling:

• 400 g asparaus, white
• 400 g asparaus, reen
• some salt water for blanching
• some ice water to quench
• 400 g salmon fillet (s), frozen
• 200 g sour cream
• 200 g crème fraîche
• 3 egg (s)
• 0.5 ½ teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled pepper, colored, ground
• 1 pinch nutmeg, ground
• 1 teaspoon lemon pepper
• 0.5 teaspoon ½ spice mixture, liquid (Herbadox spice reduction)

Also:

• 100 g ratin cheese

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Instructions

1. Knead the first ingredients including baking powder into a smooth dough, roll out and put in a round springform pan. Work the edge approx. 3 cm high. Put in the fridge for 1 hour.
2. Peel the white asparagus, do not peel the green asparagus but break off at the predetermined breaking point. Cut the asparagus into 4 - 5 cm long pieces and blanch for 3 minutes in salted water, quench in ice water and pat dry a little.
3. Cut the salmon fillet into pieces, season with salt and marinate with lemon pepper. If you don`t like salmon, you can also use boiled ham.
4. To prepare the brew, whip the sour cream, crème fraîche and the remaining ingredients together and season well with the spices.
5. First cover the base with white asparagus, then with salmon and green asparagus and pour the stock over it.
6. Bake in the preheated oven on the lower shelf at 180 degrees for 15 minutes, then bake for about 20 minutes at 150 degrees. Then sprinkle thinly with cheese and bake until golden yellow with the grill in the upper third of the oven.
7. Serve warm - and if you like it, you can also serve it with Bernaise sauce.