Salmon pie with tomatoes and dill

Name: salmon pie with tomatoes and dill
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon flour; 10 frozen tart dough; 400 gram salmon fillet; 150 gram cherry / Christmas; 20 gram fresh dill; 2 egg; 150 milliliters cream

Ingredients

1 tablespoon flour
10 frozen tart dough
400 gram salmon fillet
150 gram cherry / Christmas

20 gram fresh dill
2 egg
150 milliliters cream

Directions

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.
Season the salmon, to and dill and season with salt and pepper. Divide the filling over the dough base.
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.
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.
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.