Salmon Broccoli Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g flour
- 0.5 teaspoon ½ baking powder
- 100 g butter
- 120 g cheese, (Emmentaler or similar)
- 100 g sour cream
- 1 ½ teaspoon paprika powder
- 0.5 teaspoon ½ salt
- 300 g salmon, (frozen / thawed or fresh)
- 500 g broccoli
- 4 medium egg (s)
- 100 g sour cream
- 200 g cheese, rated (Emmentaler or similar)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from 200 g flour, ½ teaspoon baking powder, 100 g butter, 120 g grated cheese, 100 g sour cream, 1 ½ teaspoon paprika powder, ½ teaspoon salt. Chill the dough for 30 minutes. Cut the salmon into small pieces. Steam the broccoli in a saucepan with a little water for about 5 minutes. Drain the cooking water and let the broccoli cool. Mix the 4 eggs and 100 g sour cream, add 200 g grated cheese and season well with salt, pepper and nutmeg. Fold in the salmon and broccoli. Grease a springform pan, roll out the dough and place it in the pan, pushing the edge up a little. Distribute the mass on top. Bake at 210 ° C for approx. 35 - 45 minutes. Let cool down a bit before cutting.
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