Broccoli salmon cake

Name: Broccoli salmon cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g Flour; 200 g Butter or margarine; 7-10 Tbsp Salt; 5 Eggs (size M); 650 g Broccoli; 500 g Salmon fillet; 2 TABLESPOONS Lemon juice; 1/4 l Milk; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Dill; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g Flour
200 g Butter or margarine
7-10 Tbsp Salt
5 Eggs (size M)
650 g Broccoli
500 g Salmon fillet
2 TABLESPOONS Lemon juice
1/4 l Milk
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Dill
baking paper

Directions

1
For the short pastry, knead flour, fat, 1/2 teaspoon salt and 1 egg to a smooth dough. Chill for 30 minutes. Clean and wash the broccoli and divide into florets. Cook in boiling salted water for about 8 minutes.
2
Drain and rinse with cold water. Wash the salmon, dab dry, cut into cubes and sprinkle with lemon juice. Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out 2/3 of the dough on it.
3
Form a roll from the remaining dough and press it into the mould as an approx. 3 cm high rim. Cut off a serrated edge with a wheeler. Spread broccoli and salmon on top. Whisk milk, cream and remaining eggs.
4
Season with salt and pepper. Pour over the broccoli-salmon filling and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 1 hour. Garnish with dill as desired. Makes about 12 pieces.