Summary

Ingredients

• 1 point puff pastry on the refrigerated shelf
• Legumes, for blind baking
• 600 g zucchini
• 150 g salmon, smoked, sliced
• 0.5 ½ bunch dill, chopped
• 4 small egg (s)
• 250 g sour cream
• 2 teaspoons horseradish, on the glass
• 1 tablespoon lemon juice
• salt and pepper

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Instructions

1. Place the dough in a form (28 cm) with the paper facing up, press the edges on. Covered with legumes, prebake for 10 minutes at 200 degrees on the 2nd rack from the bottom. Slice the zucchini diagonally, cut the salmon into wide strips. Mix the dill with the eggs, sour cream, horseradish, lemon juice, salt and pepper. Remove the paper and legumes. Spread the zucchini and salmon on the bottom, pour over the egg mixture. Bake for 45 minutes at the same temperature.