Salmon quiche with fennel and herbs

Name: salmon quiche with fennel and herbs
Total time: 40 min
Yield: 6
Ingredients: 150 gram crumbly potato; 225 gram flour; flour; 1 teaspoon curry powder; 100 gram butter; 1 egg; 1 fennel bulb for the filling; 400 gram red salmon for the filling; 200 gram smoked salmon for the filling; 2 tablespoon fresh dill for the filling; 4 egg for the filling; 250 milliliters cooking cream for the filling; 1 tablespoon fresh chives for the filling

Ingredients

Directions

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.
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.
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.
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.
Beat the eggs with cooking cream, chives and pepper. Pour this mixture over the filling.
Bake the quiche until golden brown and cooked in 40-45 minutes. Sprinkle it before serving with the rest of the dill.
Delicious with a tomato cucumber salad.