Onion cake with salmon and leek

Ingredients for 8 servings:

• 1 package of pizza dough from the refrigerated section or homemade
• 200 g smoked salmon
• 600 g sour cream
• 3 large onions
• 1 stalk(s) leek
• 3 eggs
• 50 g mountain cheese or other strong cheese, grated
• salt and pepper
• nutmeg
• Allspice
• n. B. Caraway
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with Federweißer or wine

Peel the onion and slice into thin rings. Trim the leek thoroughly, generously trimming off the dry ends, and slice into thin rings as well. Heat the oil in a pan and fry the onion and leek in batches. The onions should take on some color. Transfer to a bowl and let cool slightly. Line a tart pan (approx. 26 cm in diameter) with ready-made or homemade pastry (quark and oil also works) and form a high rim. Add the sour cream, eggs, finely chopped smoked salmon, and grated cheese to the cooled onion and leek mixture and mix. Season generously with salt, pepper, allspice, and nutmeg. If you like, add a little caraway for digestion (I always use about 1 teaspoon of whole caraway seeds). Stir well again and pour into the pan. The mixture should almost reach the top. Fold any excess pastry over the mixture. This will create a nice rim later. Bake at 180°C (fan oven) for 45-50 minutes. Depending on your oven, you can reduce the heat to 150°C for the last 10-15 minutes to prevent it from overbrowning. It tastes especially delicious when served lukewarm and is easier to slice. If you can’t find Federweißer, you can also enjoy it with a good white wine or a beer. If you don’t like salmon, use 200g of smoked tofu.