Salmon Dill Casserole

Name: Salmon Dill Casserole
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Flour; 50 g Butter; 50 g Lard; 1 pinch Salt; 500 g Salmon fillet (without skin); 1 untreated lemon; 1 collar Dill; 2 Eggs; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Flour
50 g Butter
50 g Lard
1 pinch Salt
500 g Salmon fillet (without skin)
1 untreated lemon
1 collar Dill
2 Eggs
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Knead flour, butter, lard and salt with the dough hooks of the hand mixer to a crumbly mass. Add approx. 3 tablespoons of ice water and knead everything into a smooth short pastry. Cover and put in a cool place for about 30 minutes. In the meantime, bone, wash and pat dry the salmon fillet. Cut fillet into cubes. Wash the lemon thoroughly and grate half of the peel finely. Squeeze the juice. Sprinkle salmon fillet with lemon juice and let it stand. Wash the dill, dab dry and cut finely, except for a few flags for garnishing. Grease an ovenproof dish (approx. 1 litre capacity; 30 x 18 cm). Roll out the short pastry slightly larger than the baking dish and line the dish with it. The short pastry edge should be approx. 1/2 cm higher than the edge of the mould. Prick the short pastry several times with a fork. Pre-bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 20 minutes. Let it cool down. Mix eggs, cream, salt, pepper, nutmeg, lemon peel and dill. Spread salmon pieces on the cooled short pastry and pour egg cream over it. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes. Serve sprinkled with dill flags
2
3650 Joue/ 870 kcal. E: 33 g, F: 43 g, KH: 39 g
3
Harness: Schirnding