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LANNI
Salmon quiche with fennel and herbs
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Ingredients
Directions
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Cook the potatoes with salt in 15 minutes until done. Drain them, put them back in the pan and puree them into a smooth mixture. Allow the puree to cool.
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Put the flour and curry powder in a bowl. Rub the butter through until a crumbly mixture is formed. Using a moist hand, knead the mashed potatoes and the egg into a dough ball. If necessary, add 2 teaspoons of cold water while kneading.
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Grease the quiche form. Roll out the dough on a floured sheet to a circle of 30 cm and put it in the baking tin. Cut the dough edges and put the mold with the dough covered in the refrigerator for 1 hour.
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Preheat the oven to 200 ° C. Prick the dough floor here and there with a fork. Divide the fennel, salmon and smoked salmon over the dough base. Sprinkle 1 tablespoon of dill over.
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Beat the eggs with cooking cream, chives and pepper. Pour this mixture over the filling.
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Bake the quiche until golden brown and cooked in 40-45 minutes. Sprinkle it before serving with the rest of the dill.
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Nutrition
590Calories
Sodium0% DV0g
Fat52% DV34g
Protein70% DV35g
Carbs11% DV34g
Fiber0% DV0g
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