Summary

Ingredients

For the dough:

• 250 g flour and flour to roll out
• 125 g butter and butter for the pan
• 1 egg yolk
• 1 egg (s)
• salt

For covering:

• 400 g trout fillet (s), smoked
• 250 g salmon, smoked, stremel salmon
• 250 g eel (s), smoked (can be replaced with trout)
• 1 egg yolk
• 2 egg (s)
• 100 g crème fraîche or crème leerè
• 150 g whipped cream
• Salt, freshly ground

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Instructions

1. Knead the flour with butter, egg yolk, egg, a pinch of salt and 2 tablespoons of water to form a smooth dough. Wrap in foil and let rest in the refrigerator for 30 minutes.
2. Roll out the dough thinly on a little flour and place in a greased springform pan (diameter 28 cm). The edge should be 2 cm high.
3. Free the fish from the bones, peel off the skin and cut into small pieces. Spread on the dough base. Mix the egg yolks, eggs, crème fraîche and whipped cream well and season well with pepper, but only with a little salt. Pour the egg cream over the fish.
4. Bake in the preheated oven on the middle shelf at 220 ° C, fan 200 ° C, gas mark 5 for about 30 minutes, until the edge of the dough is light brown. If necessary, cover with aluminum foil before the end of the baking time.