Spinach and Salmon Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 10 g yeast
- 40 g butter
- 125 ml milk
- 1 pinch (s) sugar
- 1 pinch (s) salt
- 400 g spinach leaves
- 2 onions)
- 2 cloves garlic, pressed
- 250 g salmon
- 125 g quark
- 75 g crème fraîche
- 2 medium egg (s)
- 75 g sheep cheese
Print Recipe
Pin Recipe Instructions
- For the dough, first heat some of the milk (no matter how much) together with the butter in a saucepan until the butter has melted. Be careful not to let it get too hot! Then use the rest of the milk to cool the mixture down well, take the saucepan off the hob and add the rest of the milk. The butter-milk mixture must now be lukewarm!
- Then crumble in the yeast and dissolve. Now add the pinch of sugar. Now add the yeast milk to the flour, best knead everything with your hands and also add a pinch of salt. When the dough is smooth, let it rest in a warm place for at least 30 minutes.
- For the filling, dice the onions and sauté them in a little butter or oil, then add the garlic. Now add the spinach leaves and cook with them. Then season with salt, pepper and nutmeg. Take the pan off the hob and let it cool down a little. Then add all the remaining ingredients to the spinach. It is best to dice the salmon and feta beforehand and whisk the eggs.
- Roll out the dough and place it in a springform pan so that it forms an edge. Then add the filling and distribute it evenly.
- Bake in the preheated oven at 180 ° C top / bottom heat for about 40 minutes.
- A cake with two people is sufficient as a main course if there was only a small breakfast beforehand.
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