Summary

Ingredients

• 1 pack puff pastry, finished
• Lentils, for blind baking
• 200 g salmon, smoked
• 1 onion (s)
• 30 g butter
• 4 tablespoon herbs, spring herbs, finely chopped
• 1 cup cream
• 3 egg (s)
• salt and pepper
• 2 cl vermouth (Noilly Prat)
• Cayenne pepper

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Instructions

1. Preheat the oven to 200 °. Either roll out the puff pastry or place it in a cold-rinsed tart or springform pan (diameter 28 cm). Cut out baking paper to the size of the shape, place on top of the puff pastry and cover with the lentils (= blind bake). Bake for about 15 minutes. Remove the lentils and baking paper again.
2. Cut the smoked salmon into small cubes. Sauté the onion cubes in butter until translucent, spread the herbs, salmon and onion cubes on the puff pastry. Whisk the cream and egg. Season with salt, pepper, Noilly Prat (if none on hand, I`ll use dry sherry) and cayenne pepper. Pour over the topping, bake for 20 to 30 minutes.