Summary

Ingredients

For the ground:

• 200 g flour
• 1 teaspoon sugar
• 0.5 teaspoon ½ salt
• 1 egg yolk
• 20 g yeast, fresh

For the filling:

• 250 g trout fillet (s), smoked
• 4 egg (s)
• 200 g crème fraîche
• 6 tablespoon whipped cream
• 1 bunch dill
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Put the flour in a bowl and make a well in the middle. Crumble the yeast and dissolve it with the sugar in 100 ml of lukewarm water. Pour into the hollow. Sprinkle the salt on the edge of the flour. Knead all ingredients into a smooth dough and cover and let rise at room temperature until the volume has doubled (approx. 20 minutes). Then roll out the dough and use it to lay out a tart pan approx. 30 cm in diameter. Press the edge down a little. Mix the egg yolks with a little water and brush the dough with it. Let rise for another 15 minutes.
2. For the filling, chop the trout fillets into small pieces, removing all bones. Mix the trout fillets, eggs, crème fraiche and cream thoroughly with the hand mixer. Season with pepper and sparingly with salt. Chop the dill and stir in. Pour the mixture onto the dough base. Put on the lowest shelf in the oven preheated to 225 ° C and bake for 25 minutes. Let cool down a little on a wire rack. Serve lukewarm.
3. Tip: Garnish with dill sprigs, lemon wedges and possibly caviar.
4. (Also tastes very good cold!)