Salmon pie

Name: salmon pie
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 5 slice frozen puff pastry; 226 g pink salmon in a tin; 465 g roasted red peppers in pot; 15 g fresh parsley; 5 medium sized egg; 100 ml cook's cream

Salmon cake with roasted peppers and parsley.

Ingredients

5 slice frozen puff pastry
226 g pink salmon in a tin
465 g roasted red peppers in pot

15 g fresh parsley
5 medium sized egg
100 ml cook's cream

Kitchen Stuff

low cake shape, diameter 25 cm

Directions

Let the puff pastry thaw.
Preheat the oven to 225 ° C or gas oven setting 5.
Drain the salmon, remove the clippings and divide into pieces. Drain the peppers and cut into thin strips. Slice the parsley.
Beat the eggs with the cream, parsley, pepper and salt. Grease the shape and cover with puff pastry. Prick holes in the dough with a fork.
Divide the salmon pieces and pepper strips over the bottom. Pour the egg mixture over it.
Fry the cake in the middle of the oven in approx. 35 min. Until done and until lightly browned.