SalmonWirsing-Quiche

Name: SalmonWirsing-Quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 100 g Butter; 4 Eggs (size M); 7-10 Tbsp Salt; 500 g Savoy cabbage; 400 g Salmon fillet; 1/2 bunch Dill; 150 g Fresh cream; 1-2 TEASPOONS Mustard; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 150 g Raclette cheese in slices; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
100 g Butter
4 Eggs (size M)
7-10 Tbsp Salt
500 g Savoy cabbage
400 g Salmon fillet
1/2 bunch Dill
150 g Fresh cream
1-2 TEASPOONS Mustard
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
150 g Raclette cheese in slices
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Knead the flour, butter in pieces, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a quiche mould (26 cm Ø) and dust with flour. Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Line the mould with the dough, prick the base of the dough several times with a fork and chill the mould for approx. 30 minutes
2
Clean, wash and chop the savoy cabbage. Blanch in boiling salted water for about 4 minutes. Remove, rinse with cold water and drain well. Wash the fish, dab dry and cut into cubes. Wash dill, shake dry, pluck flags from stems and cut into small pieces. Mix 3 eggs and crème fraîche. Season with mustard, salt, pepper, some nutmeg and dill, except for a little bit for sprinkling.
3
Pre-bake the dough in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Mix egg-cream-fraîche, fish and savoy cabbage and spread in the tart. Spread the cheese on top. Bake on the lower rack at the same temperature for approx. 40 minutes. Remove the tart and sprinkle with the remaining dill.
4
Waiting time approx. 20 minutes