This salty bake goes for brunch or late night snack. Cut to portion pieces, eat hot or cold, will last freezer and microwave. Serve with green salad for example.
- 100 g butter
- 400 ml wheat flour
- 10 ml baking powder
- 150 ml milk
- 400 g salmon, canned or fresh cooked
- 3 eggs, hard boiled
- 1 red bell pepper (whole paprika, or pimiento, not sharp)
- 50 ml fresh dill, amount as fine cut
- 300 ml light cream
- 250 g cream cheese, Port-Salut type recommended. To be grated
- 2 eggs, raw
- Preparations: Take butter out from fridge to soften. Boil three (3) eggs hard, 8 to 10 minutes. Preheat the oven to 200 degrees C (400 F?).
- Prepare the base: mix baking powder to the flour.
- Mix soft butter to flour by hand, pressing it with fingers. Continue first to grainy, complete when the dough is even.
- Mix milk into to flour'n'butter mix.
- Grease a largish, edged, square oven pan, or alternatively cover it with oven-proof siliconated baking paper.
- Spread the dough to the pan evenly, making only little edges to keep the filling.
- Make the filling: Remove any skin pieces and bones from salmon. If using canned salmon, save in any liquid in the can, otherwise add a few spoonfuls of water to moisten.
- Cool and peel the boiled eggs. Cut eggs to 5 mm (1/5 in) cubes; you can put the eggs in a cup and cut them with scissors. Cut the paprika to cubes, finely cut dill and add to the filling. Combine with salmon and mix manually to be an even but grainy paste. Do NOT liquidize.
- Spread the filling over the dough base.
- Prepare topping sauce: Grate cheese, add light cream (or equivalent amount of cream and milk) and two raw eggs. Mix well and pour over the filling.
- Bake in the middle of 200'C oven for 30 minutes, i.e. when it has got some brown spots.