Summary

Ingredients

• 2 packs puff pastry, frozen plates or 1 pack from the refrigerated shelf
• 400 g smoked salmon
• 4 egg (s), size M
• 400 g cheese, stacked (I prefer Gruyère)
• some pepper, whiter, freshly ground
• some sea salt
• some nutmeg, freshly grated
• 0.5 ½ bunch dill

Print Recipe Pin Recipe

Instructions

1. Place the puff pastry on a greased baking sheet, pluck the salmon into pieces and spread on top.
2. Mix the eggs with the cheese and spices. Spread the egg and cheese mixture on the salmon and bake the salmon cake for about 15 minutes at 180 degrees.
3. Then sprinkle the chopped dill on top.
4. Can be enjoyed warm, but we like to enjoy it cold with a glass of wine as a summer snack or enrich a cold and warm buffet.