John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g quark
- 3 tbsp oil
- 2 tbsp milk
- 1 egg(s)
- 1 pinch of salt
- some margarine
- 1,000 g asparagus, white
- 375 g salmon fillet(s) (wild salmon fillet)
- 200 g sour cream
- 200 g sour cream
- 100 g quark
- ½ lemon(s)
- salt and pepper
- 5 eggs
- 1 bunch of chives
- 150 g cheese, grated
- Margarine for the mold
Instructions
Working time approx. 50 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
for a 26cm cake tin, makes 8 servings
Mix the flour, quark, egg, cooking oil, milk, and salt into a smooth dough and wrap in cling film. Let it rest in the refrigerator for 40 minutes. Peel the asparagus and cut into 3-4 mm pieces, leaving the heads whole. Heat the margarine and sauté the asparagus for about 10 minutes, then strain and let cool. Finely chop the chives. Mix the sour cream, sour cream, quark, eggs, salt, pepper, and the juice of half a lemon well. Cut the salmon fillet widthwise into 3-4 mm wide strips and fold in with the asparagus and chives. Grease the dish, roll out the dough, and press it into the dish up to the edges. Pour in the quark mixture, sprinkle with grated cheese, and bake in an oven preheated to 200°C (top/bottom heat) on the lowest shelf for 35-40 minutes. Tip: Check for doneness with a toothpick.
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