John Myers
Contents
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Ingredients
- 250 g Flour
- 20 g Yeast fresh
- 1 pinch Sugar
- 0,25 tsp Salt
- 750 g Fresh asparagus
- 200 g Salmon fillet
- 2 Eggs
- 200 g Cream cheese
- 200 ml Milk
- 50 g Freshly grated Parmesan
- 1 pinch Nutmeg, pepper + salt
Instructions
- Mix 1,100 ml. Warm water, sugar, yeast and 125 g flour. Scatter the rest of the flour and salt on top. Let it rise for 30 minutes. Knead well for 10 minutes. Roll out on a floured surface, peel the asparagus in salted water for 2 minutes, cut in half.
- Line the 28cm form with baking paper and brush with a little oil. Pour the dough into the mold with a 3cm high rim. Cut the salmon into strips and place on the dough with the asparagus.
- Whisk eggs, cream cheese and milk, season and pour over the asparagus. Scatter the Parmesan on top and bake for 40 minutes at 180 degrees. With creme fraiche dip
Nutrition
Serving: 100gCalories: 20kcalCarbohydrates: 5g
