Salmon Chard Cake

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First heat the oven to 220 degrees top / bottom heat.
Then cut off the stalk from the chard and cut the white from the leaves in a wedge shape. Depending on your taste, you can leave more or less of the white stem on. Briefly sauté the chard in a large saucepan with a little olive oil, remove it, drain it in a pasta sieve and let it cool. Sometimes you can only get the chard in the supermarket five hundred grams. I then fill it up with frozen spinach leaves.
In the meantime, if you have not already done so, peel the salmon and cut into small cubes, about 5/5 mm, max. Rinse the anchovy fillets, preferably the ones marinated in brine, and cut all but two into small pieces.
Squeeze out the chard well and then cut into small pieces. If you have added spinach, defrost the frozen spinach and also squeeze it out very well.
Mix the chard, salmon, sour cream, pieces of anchovy, eggs and a handful of breadcrumbs in a bowl and season with salt, pepper, Parmesan and lemon juice. If time allows, let it go for half an hour. If the mixture seems too runny, bind with breadcrumbs. It gets particularly spicy when a well-ripened Parmesan is used.
Roll out the finished puff pastry on a baking sheet. Ideally, use a baking pan the size of the puff pastry. Spread the salmon-sour cream mixture evenly on the puff pastry. Then halve the two anchovy fillets that were set aside and place on top.
First place the baking pan directly on the oven floor and bake the cake for ten minutes. Then spread the mozzarella in slices and place the baking pan on the middle rack. Bake in 15 minutes at 200 degrees top / bottom heat. If the mozzarella is not browned, the cake can be baked briefly on the highest setting.
A little tip, children often don`t like anchovies that much. I leave out the anchovy pieces first, distribute half of the mixture on one half of the puff pastry, then mix the anchovy pieces with the rest of the mixture and distribute them on the other half of the puff pastry. I mark this side with the anchovy fillets I put aside.
Another tip, a dry rosé from southern France goes perfectly with it, I personally prefer a Chateau du Galoupet.

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