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Steubner
Salmon quiche with paprika, fennel and salmon
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Ingredients
Directions
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Mix in a bowl the flour with a little salt, the cubes of butter, the egg yolk and the water and knead everything quickly with cool hands into a homogeneous dough.
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If necessary, add a little more water if it remains too crumbly.
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Form a ball of dough and leave it wrapped in cling film in the fridge for half an hour.
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Roll out the dough on a floured surface to a thin round piece of thirty cm diameter.
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Put it in the shape and press it firmly at the edge.
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Let the cake base rest for another quarter of an hour in the refrigerator and in the meantime preheat oven to 190 ° C.
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Cut the pepper into thin strips and scrape the fennel into thin strips.
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Heat the olive oil in a frying pan and stir fry the pepper and fennel for three minutes until the vegetables soften.
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Sprinkle some salt and pepper and spread the vegetables over the cake base.
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In a bowl, beat the eggs with Greek yogurt, lemon zest, dill and some salt and pepper.
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Spread this mixture over the vegetables.
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Rub the diced fish in with some lemon juice, salt and pepper and press them into the egg mixture.
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Slide the mold into a ridge in the middle of the oven and fry the cake in half an hour until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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