Salmon and broccoli cake

Ingredients for 6 servings:

• 200 g flour
• ½ tsp baking powder
• 100 g butter
• 120 g cheese (Emmental or similar)
• 100 g sour cream
• 1 ½ tsp paprika powder
• ½ tsp salt
• 300 g salmon (frozen/thawed or fresh)
• 500 g broccoli
• 4 m.-sized eggs
• 100 g sour cream
• 200 g cheese, grated (Emmental or similar)
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Make a shortcrust pastry with 200g flour, ½ tsp. baking powder, 100g butter, 120g grated cheese, 100g sour cream, 1 ½ tsp. paprika, and ½ tsp. salt. Chill the dough for 30 minutes. Cut the salmon into small pieces. Sauté the broccoli in a saucepan with a little water for about 5 minutes. Drain the cooking water and let the broccoli cool. Mix the 4 eggs and 100g sour cream, add 200g grated cheese, and season generously with salt, pepper, and nutmeg. Fold in the salmon and broccoli. Grease a springform pan, roll out the pastry, and place it in the pan, pressing up the edges slightly. Spread the mixture on top. Bake at 210°C for about 35-45 minutes. Let cool slightly before slicing.