Broccoli Salmon Cake

Name: Broccoli Salmon Cake
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 5 frozen puff pastry; 300 g cool fresh broccoli bag of 400 g; 418 g wild salmon in a can; 1 cucumber; 3 medium sized egg; 4 el fresh cream; 4 el Thousand Islands salad dressing out of bottle

A delicious cake with broccolli and salmon

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 225 ° C.
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.
Drain the salmon, remove the grains and divide the salmon into pieces. Peel the cucumber and cut the cucumber into slices.
Mix the salmon and the broccoli in a bowl. Beat the eggs with the whipped cream, pepper and possibly some salt.
Grease the cake tin and cover the shape with puff pastry. Prick holes in the dough with a fork.
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.