Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 shortcrust pastry
- 7 ounce (200 g) salmon fillet (thick slice)
- 7 ounce (200 g) button mushrooms
- 2 shallots
- 1 bunch chives
- dill
- 4 Large eggs
- 4/5 c. (20 cl) crème fraîche
- 2 tbsp (25 g) butter
- salt, pepper
Direcciones
- Wipe the mushrooms clean
- Slice the mushrooms and shallots
- Fry the mushrooms and shallots over a medium heat to remove excess water
- Mix together the cream and 4 Large eggs, adding salt and pepper
- Add in the dill and chives to the cream and egg mix
- Beat the mix to incorporate some air
- Place the pastry into a buttered flan dish and use a fork to prick it with small holes
- Brush the base of the pastry with egg yolk and cook in a 400°F (200°C) oven for 5-10 min to seal the pastry base
- Cut the salmon fillet into 4/5" (2 cm) cubes
- Put the salmon onto the pastry base, add in the shallot/mushroom mix, then cover with the egg and cream mix
- Bake in the oven for 30 min at 400°F (200°C)
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 155 | 69% |
| Total Fat 17.32g | 22% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 139mg | 6% |
| Potassium 256mg | 7% |
| Total Carbs 0.56g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.45g | 0% |
| Protein 16.45g | 26% |
