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HICKEY
Salmon pie
Salmon cake with roasted peppers and parsley.
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Ingredients
Directions
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Let the puff pastry thaw.
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Preheat the oven to 225 ° C or gas oven setting 5.
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Drain the salmon, remove the clippings and divide into pieces. Drain the peppers and cut into thin strips. Slice the parsley.
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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.
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Divide the salmon pieces and pepper strips over the bottom. Pour the egg mixture over it.
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Fry the cake in the middle of the oven in approx. 35 min. Until done and until lightly browned.
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Nutrition
635Calories
Sodium34% DV805mg
Fat66% DV43g
Protein74% DV37g
Carbs9% DV27g
Fiber20% DV5g
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