Ingredients:
(serves 6-8) approx. 280 g ready-made shortcrust pastry, 45 g butter, 45 g flour, 250 ml milk, 2 eggs, 250 g salmon fillets, 200 g grated cheese, dill, 1 spring onion, cayenne pepper, salt, dash of lemon juice, 1 lemon and sprigs of dill to garnish
(serves 6-8) approx. 280 g ready-made shortcrust pastry, 45 g butter, 45 g flour, 250 ml milk, 2 eggs, 250 g salmon fillets, 200 g grated cheese, dill, 1 spring onion, cayenne pepper, salt, dash of lemon juice, 1 lemon and sprigs of dill to garnish
Preparation:
Line a medium-sized spring form with shortcrust pastry and place in fridge until required. Cut salmon fillets into cubes and puree pieces with a blender. Prepare a Béchamelsauce: melt butter and stir in cornflour, keep on stirring until mixture forms a paste. Slowly add milk, stirring. Beat the eggs and mix with salmon, grated cheese, finely chopped dill, finely chopped spring onion and lemon juice. Stir in Béchamelsauce. Season with salt and cayenne pepper. Pour the mixture into the pastry. Bake in preheated oven at 180 °C for about 40 minutes. Leave to cool a bit and garnish with slices of lemon and fresh dill.
Line a medium-sized spring form with shortcrust pastry and place in fridge until required. Cut salmon fillets into cubes and puree pieces with a blender. Prepare a Béchamelsauce: melt butter and stir in cornflour, keep on stirring until mixture forms a paste. Slowly add milk, stirring. Beat the eggs and mix with salmon, grated cheese, finely chopped dill, finely chopped spring onion and lemon juice. Stir in Béchamelsauce. Season with salt and cayenne pepper. Pour the mixture into the pastry. Bake in preheated oven at 180 °C for about 40 minutes. Leave to cool a bit and garnish with slices of lemon and fresh dill.
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