Salmon broccoli pie

Name: salmon broccoli pie
Total time: 20 min
Yield: 4
Ingredients: 6 slice frozen butter butter puff pastry; 250 gram Broccoli; 250 gram onion; 2 clove garlic; 2 tablespoon olive oil; 400 gram pink salmon; 2 tablespoon fresh parsley; 3 egg; 150 milliliters cooking cream; 150 milliliters coffee cream; 100 gram young cheese; 100 gram cream cheese natural

Ingredients

6 slice frozen butter butter puff pastry
250 gram Broccoli
250 gram onion
2 clove garlic
2 tablespoon olive oil
400 gram pink salmon

2 tablespoon fresh parsley
3 egg
150 milliliters cooking cream
150 milliliters coffee cream
100 gram young cheese
100 gram cream cheese natural

Directions

Grease the cake mold and coat the mold with the puff pastry slices. Press the seams against each other with thumb and forefinger. Prick the dough floor here and there with a fork.
Boil the broccoli florets for 5 minutes (or 2 minutes, covered, 800 Watt in the microwave).
Fry the onion with the garlic until golden brown in olive oil.
Drain the salmon, remove the chunks and scoop the fish and parsley through the onion-garlic mixture.
Preheat the oven to 180 ° C. Spread the broccoli florets over the dough base and scoop up the fish mixture.
Mix the eggs with the cream, pepper, salt, grated cheese and cream cheese. Pour the egg mixture over the cake.
Fry the cake in the middle of the oven in 40-45 minutes until golden brown and done.