John Myers
Ingredients for 6 servings:
- 170 g flour
- 85 g butter
- 1 egg yolk
- 1 pinch of salt
- Water, ice-cold if necessary
- 200 g smoked salmon
- 2 eggs
- 1 egg yolk
- ¼ liter sweet cream
- 1 tbsp crème fraîche
- some salt and pepper (be careful, the salmon is sometimes salty)
- a few stalks of dill, plucked
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Make a shortcrust pastry from the first four ingredients – don’t stir, just crumble as quickly as possible. Add water a spoonful at a time if needed. Shape the dough into a ball and store in a cool, but not refrigerator, place in a cool, dry place for a few hours. The butter would otherwise harden too much. Line a greased 28 cm springform pan with the pastry, creating a small raised edge. Arrange the sliced salmon on top. Whisk together the eggs, egg yolks, cream, crème fraîche, and dill sprigs, season with pepper, salt, and pour evenly over the salmon. Preheat the oven to 200°C (400°F). When baking begins, reduce the temperature to 160°C (320°F). Bake the cake on the lowest rack for 30-35 minutes. It should be light brown.
Facebook Comments