Salmon cake

Ingredients for 1 servings:

• 220 g flour
• 1 tsp, leveled salt
• 1 packet of dry yeast
• 1 tbsp olive oil
• 1 tsp, levelled sugar
• 100 ml water, lukewarm
• 200 g salmon fillet(s)
• 75 g leaf spinach, frozen
• 50g Gorgonzola
• 250 g sour cream, 30%
• 20 g tomato(s), dried
• ½ bunch of spring onions
• salt and pepper
• 2 egg yolks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Make a yeast dough from flour, sugar, salt, water, olive oil, and yeast. After it has risen, line a greased 26cm springform pan with it, forming a 2cm high rim. Mix the sour cream with the egg yolk and fold in the diced salmon fillet (1.5cm), the spring onions cut into 0.5cm slices, the sun-dried tomatoes cut into thin strips, and the squeezed spinach leaves. Season the mixture with salt and pepper (not too much salt; the Gorgonzola also adds flavor) and pour it onto the dough. Crumble the Gorgonzola over the mixture and drizzle with a little olive oil. Bake at 150°C fan oven on the middle shelf for about 30-40 minutes. For 4 servings, this contains about 477 kcal per serving.