Wild garlic and salmon cake

Ingredients for 2 servings:

• 200 g flour
• 100 g butter, soft
• 1 egg(s)
• 2 tbsp milk
• 1 pinch of salt
• 200 g salmon
• 1 small onion(s)
• 250 g sour cream or crème fraîche
• 1 egg(s)
• 40 g wild garlic, fresh
• 50 g Emmental cheese for the filling
• 100 g Emmental cheese
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

A great spring recipe

First, make a smooth dough from the flour, softened butter, egg, milk, and a pinch of salt. Wrap in foil and chill for at least half an hour. Remove the skin from the salmon, if necessary, and cut into small cubes. Finely dice the onion and finely strip the wild garlic. Sauté the onion in oil in a pan over medium heat. Increase the heat slightly, add the salmon, and fry for about 5 minutes. Remove the pan from the heat and add the sour cream and cheese. Season with salt, pepper, and nutmeg to taste. Let cool slightly and add the egg and wild garlic. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Remove the dough from the refrigerator. Butter a cake pan and pour the dough into the pan, creating a small raised edge. Pre-bake the dough in the preheated oven for 10 minutes. Then pour the sour cream mixture onto the dough and finally sprinkle with the remaining cheese. Bake in the oven for another 25 minutes, the cheese should be lightly browned.