Filter
Reset
Sort ByRelevance
HICKEY
Salmon pie
Salmon cake with roasted peppers and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
275 minMain dishwhite gelatin, broccoli florets, vegetable stock, Greek yoghurt, Broccoli, pork tenderloins, French mustard,broccoli tureen with yoghurt and grilled pork tenderloin -
30 minMain dishfusilli, fennel bulb, Red onion, mild olive oil, pig shipolata, Red Pesto, creme fraiche, fresh spinach,pasta fennel spinach salad with chipolata -
45 minMain dishsolid potatoes, traditional olive oil, dried rosemary, Red onion, tomato, cucumber, sliced iceberg lettuce, honey mustard dressing, salad seed mix, pork fillets,grilled fillet steak with oven potato and salad -
15 minMain dishlemon, peeled carrots, unsalted butter, ginger syrup, water, rib chop, mashed potatoes with butter, fresh thyme, apricot jam,chop with lemon carrots and mashed potatoes
Nutrition
635Calories
Sodium34% DV805mg
Fat66% DV43g
Protein74% DV37g
Carbs9% DV27g
Fiber20% DV5g
Loved it