Broccoli Salmon Cake

Name: Broccoli Salmon Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Flour; 200 g butter/margarine; 7-10 Tbsp salt, white pepper; 5 Eggs (Gr. M); 650 g Broccoli; 400-500 g Salmon fillet; 2 TABLESPOONS Lemon juice; 1/4 l Milk; 100 g Whipped cream; 7-10 Tbsp Dill; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Flour
200 g butter/margarine
7-10 Tbsp salt, white pepper
5 Eggs (Gr. M)
650 g Broccoli
400-500 g Salmon fillet
2 TABLESPOONS Lemon juice
1/4 l Milk
100 g Whipped cream
7-10 Tbsp Dill
baking paper

Directions

1
Knead flour, cold fat, 1/2 teaspoon salt and 1 egg to a smooth dough. Cover and chill for about 30 minutes.
2
Clean and wash broccoli and cut into florets. At
3
cook in boiling salted water for about 8 minutes. Drain, quench and let drain. Wash the salmon, dab dry and dice coarsely. Sprinkle with lemon juice
4
Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out 2/3 of the dough and prick several times with a fork. Form the rest of the dough into a roll and press it into the tin as a 4 cm high rim
5
Whisk milk, cream and 4 eggs, season. Pour broccoli and salmon into the mould, pour egg milk over it. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 1 hour. Garnish with dill if necessary. Goes well with horseradish cream
6
Drink: cool white wine