- Prep Time: 40 min Cooking Time: 35 min
- 6 servings
Pie dough:
- 3 dl wheat flour (3 dl corresponds to 180 g)
- 100 g of butter
- 1 tbsp cold water
Filling:
- approx. 300 g of mushrooms eg chanterelles, funnel chanterelles, chestnut
- mushrooms or mixed
- 1 yellow onion
- 1 tablespoon butter
- salt and black pepper
- 2 dl grated cheese
Egg curdling:
- 3 eggs
- 2 dl cream
- 1 dl of milk
- 2 krm salt
- 1 cr black pepper
Salmon salad:
- approx. 300 g of hot smoked salmon
- 1 lemon
- 1 apple
- 65 g red chard shoots
Pie Dough:
Chop the flour and butter together into a crumbly mass. Add the water and quickly work together to form a dough. Roll out the dough between plastic foil or press it out by hand into a pie form approx. 20 cm in diameter (for 6 ports). Prick the bottom of the pie with a fork. Put the mold in the fridge for about 30 minutes.
Set the oven to 200°C.
Bake the pie shell in the middle of the oven for about 15 minutes.
Filling:
Trim and cut the mushrooms into pieces. Peel and chop the onion. Fry mushrooms and onions in the butter in a frying pan. Season with salt and pepper. Spread the mushrooms and cheese in the pie shell.
Egg curdling::
Whisk together eggs, cream and milk. Season with salt and pepper.
Pour the egg curdling over the filling.
Bake in the middle of the oven for 20-25 minutes or until the egg curdling has set.
Salmon salad:
Remove the skin from the salmon and pick it into pieces. Rinse the lemon, grate the peel and squeeze out the juice. Core the apple and cut it into thin wedges.
Mix the chard shoots with salmon and apple wedges. Carefully fold in the lemon juice and sprinkle over the peel.
Serve the pie with the salmon salad.
Tags: Fish, Mushroom, Pie, Salmon