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Lisa Ness
Salmon pie with tomatoes and dill
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grease the cake mold and dust it with flour. Cover with 8 slices of dough and cut the edges neatly to just above the edge of the mold.
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Season the salmon, to and dill and season with salt and pepper. Divide the filling over the dough base.
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Beat two eggs with the cream and season with salt and pepper. Pour this over the filling and shake a little so that the cream spreads well.
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Stick small circles from the rest of the dough and push it on top of the edge. Beat the last egg loose and brush the daisies there.
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Fry the cake in the oven for 25-30 minutes until tender and golden brown. Let the cake rest for a while before you cut it.
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25 minMain dishred-peeling culinary, fresh green beans, capers, traditional olive oil, dried Italian herbs, Mozzarella, Red onion, anchovy fillets in canned oil,potato salad on its italian -
40 minMain dishbunch onions, olive oil, redfish fillet, Cherry tomatoes, potato slices, fresh cream cheese, colored peppercorns, ground, iceberg lettuce, vinaigrette,creamy potatoes with redfish fillet -
70 minMain dishzucchini, eggplant, Red pepper, tomato, olive oil, vegetable stock of tablet, herbal broth from tablet, shallot, garlic, minced beef, tomato paste, Parmesan cheese, mature cheese, bread crumb, dried Provençal herbs, mixed dried Italian herbs,stuffed vegetable dish -
17 minMain dishfresh salmon fillet, seasoned parchment salmon-dill lemon, traditional olive oil, Italian stir-fry mix, fresh mashed potatoes, lemon, Mozzarella, grilled zucchini,Italian stamp with salmon fillet
Nutrition
535Calories
Sodium0% DV0g
Fat54% DV35g
Protein76% DV38g
Carbs6% DV18g
Fiber0% DV0g
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