Salmon – Puff Pastry – Pie
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 sheet / s puff pastry (frozen)
- 0.5 ½ cup cream
- 1 broccoli
- 2 red pepper (s)
- 2 egg (s)
- 500 g cheese (Gouda), rated
- 3 pinches nutmeg
- rosemary
- 1 point salmon (smoked salmon), sliced
- 1 clove garlic
- salt and pepper
- Oil for the mold
Print Recipe
Pin Recipe Instructions
- Grease a flat baking dish (30-40 cm) with oil. Thaw the puff pastry while cutting the broccoli into small florets and pre-cook for 15 minutes.
- Distribute the defrosted puff pastry in the greased form so that no gaps can appear. Cut the bell pepper into bite-sized, narrow strips. Now distribute the cooked broccoli evenly on the base of the puff pastry, sprinkle with the paprika strips. Cut the smoked salmon into narrow strips and spread them well over the casserole. Whisk the cream with the eggs in a mixing bowl and sprinkle in the spices. Now rub the cheese in and mix everything well again.
- Preheat the oven to 170 degrees. Spread the cheese and egg mixture over the casserole so that everything is well covered. Bake in the middle of the oven for about 35 minutes until the cheese is golden brown.
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