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Jennifer Crompton Stretch
Broccoli Salmon Cake
A delicious cake with broccolli and salmon
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Defrost the puff pastry. divide the broccoli into smaller florets and blanch for about 3 minutes. Rinse the florets with water and let them drain.
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Drain the salmon, remove the grains and divide the salmon into pieces. Peel the cucumber and cut the cucumber into slices.
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Mix the salmon and the broccoli in a bowl. Beat the eggs with the whipped cream, pepper and possibly some salt.
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Grease the cake tin and cover the shape with puff pastry. Prick holes in the dough with a fork.
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Place the quiche mold in the middle of the oven and bake in approx. 25 minutes the cake until done and lightly browned. Scoop the cucumber through the cucumber in a bowl.
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Nutrition
480Calories
Sodium33% DV790mg
Fat43% DV28g
Protein60% DV30g
Carbs9% DV26g
Fiber12% DV3g
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