Summary

Ingredients

For the dough:

• 150 grams flour
• 100 g flour (whole rain)
• 125 g mararine
• 1 egg (s)
• 0.5 teaspoon ½ salt

For the filling:

• 500 g spinach leaves, frozen
• 250 g salmon
• 1 onion (s)
• 1 clove garlic
• 250 g sour cream
• 125 ml cream
• 3 teaspoons horseradish (cream horseradish)
• 1 egg (s)
• 100 g cheese, rated
• salt and pepper
• nutmeg

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Instructions

1. Knead the flour, margarine, egg and salt to form a shortcrust pastry. Refrigerate. Line a cake tin with the dough. Prick the bottom several times with a fork, otherwise there will be air bubbles. Refrigerate. Pre-bake at 200 ° for 10-15 minutes.
2. Fry the onions in a little oil, then add the garlic a little later. Add the spinach and simmer covered for 10 minutes over a very low flame. Mix the mixture of sour cream, cream, egg, horseradish and spices into the spinach.
3. Spread the salmon in small cubes on the pre-baked dough, pour the spinach mixture over it and sprinkle with the grated cheese.
4. Bake for about 30 minutes at 200 ° until the cheese turns brown.