Smoked fish quiche

Ingredients for 8 servings:

• 250 g flour and flour for rolling out
• 125 g butter and butter for the mold
• 1 egg yolk
• 1 egg(s)
• Salt
• 400 g smoked trout fillet(s)
• 250 g smoked salmon
• 250 g smoked eel(s) (can be replaced with trout)
• 1 egg yolk
• 2 eggs
• 100 g crème fraîche or crème legerè
• 150 g whipped cream
• Salt, freshly ground

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

To be enjoyed warm or cold

Knead the flour with butter, egg yolk, egg, a pinch of salt, and 2 tablespoons of water into a smooth dough. Wrap in cling film and let rest in the refrigerator for 30 minutes. Roll out the dough thinly on a lightly floured surface and place in a greased springform pan (28 cm diameter). The edges should be 2 cm high. Debone the fish, remove the skin, and cut into small pieces. Spread on the dough base. Mix the egg yolk, eggs, crème fraîche, and whipped cream well and season generously with pepper but only a little salt. Pour the egg cream over the fish. Bake in a preheated oven on the middle rack at 220°C, fan oven 200°C, gas mark 5 for about 30 minutes, until the edges are light brown. If necessary, cover with aluminum foil before the end of the baking time.