John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g butter, cold
- 1 egg(s)
- 2 tbsp water, cold
- 1 pinch of salt
- 300 g salmon (sockeye wild salmon)
- 2 stalk(s) leeks
- 4 eggs
- 1 cup sour cream
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Knead flour, butter, salt, egg, and water into a shortcrust pastry and chill for 30 minutes. During this time, slice the leek into rings and sauté in a little butter until translucent, then let cool. Cut the salmon into thin strips and add to the cooled leek rings. Mix the eggs with the sour cream and season with pepper, salt, and nutmeg. Carefully mix the egg and sour cream mixture with the leek and salmon mixture and fold everything in. Spread the shortcrust pastry into a springform pan lined with baking paper, pulling up one edge. Now pour the vegetable and salmon mixture into the pan and smooth everything down slightly. Bake at 180 degrees Celsius (convection oven) for about 30 to 35 minutes.
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