John Myers
Ingredients for 3 servings:
- 150 g flour
- 50 g butter, cold
- ½ tsp salt
- ½ tbsp vinegar
- 50 ml water, cold
- 2 eggs
- 80 ml milk
- 100 g sour cream
- 75 g cheese, grated
- n. B. Salt
- n. B. Pepper, freshly ground
- 250 g salmon fillet(s)
- 250 g pumpkin(s), e.g. B. Butternut
- 150 g spinach, small leaves
- 1 small onion(s)
- 1 clove(s) garlic
- Spice mix (Baharat)
- salt and pepper
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Line the bottom of an 18 cm springform pan with baking paper. Mix the flour and salt in a bowl, add the butter in small pieces, and work it in with a knife until the pieces are about the size of peas. Mix the water and vinegar, add them, and quickly knead them in. Refrigerate the dough until ready to use. Beat the eggs and mix them with the sour cream, then stir in the milk. Season generously with salt and pepper and mix in the cheese. Finely dice the onion and peel the garlic. Coarsely grate the pumpkin flesh or cut it into thumb-thick sticks, then cut it crosswise into thin slices. Wash the spinach, drain well, and roughly chop it. Dice the salmon and fry it in a little hot oil, seasoning with salt and pepper. Remove the salmon from the pan and let it cool slightly on a plate. Add about 2 tablespoons of oil to the pan and heat it. Sauté the onion, add the garlic and pumpkin, cook briefly, add about 50 ml of water and season generously with salt, pepper and the spice mix (about 1 tsp). Simmer, stirring occasionally, until the pumpkin is soft. Add a tablespoon of water if it cooks down too quickly. Add the spinach and let it wilt. Mix everything well and let the liquid evaporate. Press the dough into the springform pan and pull it up to just below the rim. In two batches, layer half each of the salmon, vegetables and topping into the pan. Bake at 200 °C in a preheated oven on the lowest rack for about 50 minutes. The baking time may vary depending on the oven.
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