Broccoli egg cake with salmon

Name: Broccoli egg cake with salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp salt, white pepper; 200 g Flour; 500 g Broccoli; 1 medium onion; 4 TSP Oil; 4 discs (approx. 150 g) smoked salmon; 4 TSP Cream horseradish (from the jar); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Dill and lemon slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp salt, white pepper
200 g Flour
500 g Broccoli
1 medium onion
4 TSP Oil
4 discs (approx. 150 g) smoked salmon
4 TSP Cream horseradish (from the jar)
7-10 Tbsp Sweet peppers
7-10 Tbsp Dill and lemon slices

Directions

1
Separate eggs. Mix egg yolk, milk and salt. Stir in flour. Let the dough swell for about 5 minutes
2
Clean the broccoli, wash it and cut it into small florets. Steam in little salt water for 3-4 minutes
3
Unroll the dough and place it on a baking tray with the baking paper. Spread the ham, pear and cheese as an approx. 8 cm wide rim on the dough. Cut the free dough surface in the middle into 8 triangles. Place the dough triangles over the filling and press them on. Mix egg yolk and milk and brush the dough with it. Sprinkle with half of the spring onion rings. Bake in a hot oven for about 25 minutes. Take out, sprinkle with honey and sprinkle with the remaining spring onions and pepper.
4
Arrange each pancake with 1 slice of salmon and 1 tsp creamed horseradish. Dust with paprika and garnish with dill and lemon slices
5
Drink: cool white wine