Salmon quiche

Ingredients for 6 servings:

• 200 g flour
• 1 pinch of salt
• 100 g butter, cold
• 75 ml water
• 400 g smoked salmon
• 1 tsp horseradish, grated
• 150 g mascarpone
• 2 eggs
• 1 tbsp flour
• 125 ml milk
• 125 ml cream
• salt and pepper
• dill

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 5 minutes

Make a shortcrust pastry from flour, salt, butter, and water, chill for at least 2 hours. Then pour it into the buttered springform pan and chill again. Preheat the oven to 250°C (top/bottom heat). Loosely arrange the salmon slices into ribbons. Mix just enough horseradish with the mascarpone so that the mascarpone doesn’t taste too spicy. Prick the pastry base several times with a fork, separate 1 egg, and brush the pastry base with a little egg white. Spread the mascarpone on top and arrange the salmon ribbons on top. Whisk the remaining egg white and egg yolk with the whole egg. Mix the flour with a little of the milk, then mix with the remaining milk, cream, and eggs, and season with salt and pepper. Wash and finely chop the dill, stir it into the cream, and pour it over the salmon. Bake for approx. 30-35 minutes. If the surface browns too quickly, cover with parchment paper.