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JoAnne Ewan-Kroeger
Salmon ricotta pie
Hearty cake of red salmon, ricotta and tomatoes
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Let the salmon drain well. Cut the marjoram fine.
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In a bowl, stir the ricotta with the egg and stir in the marjoram and the lemon pepper.
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Cut the tomato into cubes. Divide the drained salmon into small pieces. Scoop the salmon and tomatoes lightly through the ricotta.
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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.
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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.
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Put the baking sheet in the middle of the oven and bake the cake in about 20 minutes until done and golden brown.
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Nutrition
565Calories
Sodium30% DV725mg
Fat54% DV35g
Protein66% DV33g
Carbs9% DV28g
Fiber8% DV2g
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