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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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45 minMain dishpaprika mix, onion, garlic, sunflower oil, sunflower seeds, baharat spice mix, minced beef, fresh flat parsley, frozen garden peas,peppers stuffed with garden peas and minced meat -
50 minMain dishRed pepper, ginger powder, chili powder, lemon juice, fresh coriander, butter, bullet steaks, oil,grilled ball steak with spicy chili butter -
15 minMain disheggs (class M), butter, White rice, smoked salmon fillet, creme fraiche, bunch onion, dill,salmon rice
Nutrition
535Calories
Sodium0% DV0g
Fat54% DV35g
Protein76% DV38g
Carbs6% DV18g
Fiber0% DV0g
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