Broccoli and salmon cake

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, cold
• ½ tsp salt
• 1 egg(s), size M
• 650 g broccoli
• 400 g salmon fillet(s)
• 2 tbsp lemon juice
• 250 ml milk
• 100 g whipped cream
• 4 eggs, size M
• Salt and pepper, white
• dill for garnishing

Instructions

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

Knead flour, cold butter, 1/2 teaspoon salt, and 1 egg into a smooth dough, cover, and chill for 30 minutes. Trim and wash the broccoli, then cut into florets. Cook in boiling salted water for about 8 minutes. Drain, refresh, and let drain. Wash the salmon, pat dry, and cut into 2-cm cubes, then drizzle with lemon juice. Line the bottom of a 26-cm springform pan with baking paper. Roll out 2/3 of the dough and prick several times with a fork. Shape the remaining dough into a log and press it into the pan to create a 4-cm-high edge. Whisk together the milk, cream, and 4 eggs, season with salt and pepper. Add the broccoli and salmon to the pan. Pour the egg wash over the top. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 1 hour. Garnish with dill, if desired. Serve with horseradish cream. Drink: chilled white wine. The cake tastes best warm, but can also be eaten cold. If desired, reheat briefly in the microwave.