Ingredients
- 1 frozen puff pastry
- 20cl crème fraîche (double cream)
- Aneth (dill)
- Pepper
- Salt
- 4 slices of smoked salmon
- 500g broccoli
- 3 eggs
Preparation
Step 1: Roll out the pastry into a tart tin. Cover with the slices of smoked salmon.
Step 2: Cook the broccoli in a pressure cooker (it is faster: I set it for 5 min when the cooker starts hissing). Once cooked, lay the broccoli on top of the salmon.
Step 3: Mix the crème fraîche and eggs, then add the salt, pepper, and dill to the mixture.
Step 4: Pour the mixture over the broccoli. Bake for 30 minutes in a preheated oven at 180°C.
Utensils
- 1 tart tin
- 1 lid
- 1 rolling pin
- 1 pressure cooker
- 1 wooden spoon
- 1 oven
- 1 salad bowl