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Lildrehawk
Salmon quiche with dill and shrimps
Hearty cake of salmon, shrimp, goat cheese and dill.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the salmon into cubes of 1 x 1 cm. Cut the spring onion into rings. Leave a few sprigs of dill as a garnish and cut the rest fine.
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Mix the spring onion and dill with the shrimp and salmon. Season with pepper and salt.
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Line the quiche mold with the puff pastry and spread the fish filling over it.
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Beat the mustard, crème fraiche and eggs and spread evenly over the filling.
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Crumble the cheese over the filling and bake in the middle of the oven for about 45 minutes until it is golden brown and done.
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Cover with aluminum foil if the quiche becomes too dark.
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Remove the quiche from the oven and let cool for 15 minutes on a rack. Remove the shape and garnish with the rest of the dill.
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Nutrition
330Calories
Sodium30% DV715mg
Fat32% DV21g
Protein42% DV21g
Carbs5% DV14g
Fiber4% DV1g
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