Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the dough:
- 200 g flour, type 405
- 20 g yeast
- 1 teaspoon sugar
- 0.5 teaspoon ½ salt
- 1 tablespoon oil
- 125 ml water
For the filling:
- 2 trout fillet (s), smoked
- 4 egg (s)
- 200 g crème fraîche
- 6 tablespoon heavy cream
- 1 bunch dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare a smooth yeast dough from the ingredients for the dough. Wrapped in foil, let rest for 15-30 minutes.
- Roll out the dough thinly on a little flour and place in a greased springform pan (diameter 26 cm). Pull up the edge.
- Cut the fish into small pieces with a fork. Mix the crème fraîche, cream and eggs, add the chopped dill and season with salt and pepper.
- Mix in the chopped trout and spread the whole thing on the dough base.
- Bake in the preheated oven on the lower rack at 225 ° C for 25 minutes until the edge of the dough turns light brown. If necessary, cover with aluminum foil before the end of the baking time.
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