Filter
Reset
Sort ByRelevance
JoAnne Ewan-Kroeger
Salmon ricotta pie
Hearty cake of red salmon, ricotta and tomatoes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Let the salmon drain well. Cut the marjoram fine.
-
In a bowl, stir the ricotta with the egg and stir in the marjoram and the lemon pepper.
-
Cut the tomato into cubes. Divide the drained salmon into small pieces. Scoop the salmon and tomatoes lightly through the ricotta.
-
Spread the slice of puff pastry on the baking sheet covered with parchment paper. Put the filling on half of the dough and keep an edge of approx. 2 cm free.
-
Beat the egg. Brush the uncovered edge with the egg and beat the dough over the filling. Press the edges well. Brush the top with the egg.
-
Put the baking sheet in the middle of the oven and bake the cake in about 20 minutes until done and golden brown.
-
45 minMain dishOrganic sweet potato, mild olive oil, Organic quinoa, Organic tofu stir fry strips spiced spicy, Organic corn kernels, natural vinegar, Organic lamb's lettuce,vegan tofu bowl with quinoa -
35 minMain dishRed pepper, garlic, rice oil, chicken breast cubes, zucchini, fish sauce, liquid honey, tamarind paste, medium sized egg, unsalted peanuts, fresh coriander, bean sprouts, lime,pad thai with zucchini noodles, chicken and peanuts -
15 minMain dishPecorino Romano, Parmigiano Reggiano, medium sized egg, fresh cream, tagliatelle all'uovo, traditional olive oil, smoked bacon cubes,tagliatelle Carbonara -
20 minMain dishsprouts, smoked bacon cubes, mushrooms, unsalted butter,baby potatoes with tartar, bacon and mushrooms
Nutrition
565Calories
Sodium30% DV725mg
Fat54% DV35g
Protein66% DV33g
Carbs9% DV28g
Fiber8% DV2g
Loved it