For the dough, mix the flour with the salt, add the quark and the flaked butter and work everything by hand or with the dough hook to form a smooth dough.
Wrap in cling film and refrigerate for at least 2 hours. (You can also prepare the dough 1-2 days in advance!)
For the filling, cut the spring onions into rings.
Heat the oil in a pan. Dice the salmon fillet.
Sauté the spring onions and salmon fillet in the oil, stirring occasionally.
As soon as the salmon is done, stir in the creme fraiche. Season with salt and pepper.
Roll out the dough about 3 mm thick on a well-floured work surface. Use a knife to cut out fish of any size, two of which should look roughly the same. The remaining dough can then be used to shape fins, eyes, etc.
In the meantime, preheat the oven to 180 ° C fan oven.
Place one of the fish that look the same on a baking tray lined with baking paper. Now distribute the salmon filling over the batter fish, ideally placing it in the middle.
Then place the remaining battered fish on top and press down the edges well.
Finish the fish with the rest of the batter.
Then bake in the preheated oven for about 20-25 minutes until golden.
Of course, salad goes very well with this, especially asparagus salad!
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