Summary

Ingredients

For 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

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Instructions

1. Prepare a smooth yeast dough from the ingredients for the dough. Wrapped in foil, let rest for 15-30 minutes.
2. Roll out the dough thinly on a little flour and place in a greased springform pan (diameter 26 cm). Pull up the edge.
3. 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.
4. Mix in the chopped trout and spread the whole thing on the dough base.
5. 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.