Salmon ricotta pie

Name: salmon ricotta pie
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 418 g pink salmon in a tin; 1,5 el fresh marjoram; 250 g ricotta; 2 medium sized egg; 1 mespoint lemon pepper; 4 Tasty vine tomato; 1 cool fresh quiche puff pastry

Hearty cake of red salmon, ricotta and tomatoes

Ingredients

Kitchen Stuff

1 baking paper

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.