Filter
Reset
Sort ByRelevance
Lisa Ness
Salmon pie with tomatoes and dill
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
25 minSide dishunpolished rice, steak, cornstarch, sunflower oil, fresh ginger, garlic, soy sauce, Brown sugar, spring / forest onion,mongolian beef -
25 minMain dishgreen asparagus, white asparagus, stir-fry oil, olive oil, leeks, fresh ginger, garlic, Red pepper, ketjapmarinademanis, vegetable stock of tablet, chicken broth from tablet, unsalted cashew nuts,spicy asparagus from the wok -
35 minMain dishpasta, olive oil, leeks, zucchini, salt, freshly ground pepper, salami, creme fraiche, egg, Verge grated cheese, bread-crumbs,pasta from the oven with leek, zucchini and grated cheese -
15 minMain dishyellow rice, traditional olive oil, fresh wok prawns with garlic, frozen garden peas, Italian stir-fry mix, spicy pasta sauce in a pack, surimisticks,wok shrimp with Italian vegetables
Nutrition
535Calories
Sodium0% DV0g
Fat54% DV35g
Protein76% DV38g
Carbs6% DV18g
Fiber0% DV0g
Loved it