Sankt Hans Salmon Pie

Ingredients

(11)

1 fresh shortcrust pastry (230 g)

3 eggs

3 dl cream

0.5 leeks

3 tablespoons olive oil

200 g spinach leaves, fresh

2 boiled potatoes, in pieces

125 g ricotta

200 g fresh salmon, in strips

150 g chili marinated salmon

salt

pepper

aluminum foil

butter

Do this

• Press the shortcrust pastry into a pie tin and notch with a fork. Bake in the middle of the oven for about 10 minutes.

• Groom, cut, rinse and cut the leeks into thin slices. Fry the leeks in half of the oil in a large pan for about 3 minutes. Take up on a plate.

• Heat the rest of the oil in the pan. Add the spinach. Remove the pan from the heat and stir the spinach until soft, about 3 minutes. Let cool and squeeze out the liquid. Roughly chop the spinach.

• Put the ricotta cheese in a bowl. Mix in the eggs, one at a time. Mix in the cream, about 1 dl at a time. Mix in the leeks and spinach. Season with salt and pepper. Turn 2⁄3 parts of the salmon over and mix gently.

• Pour the filling into the pre-baked pie crust. Top with the rest of the salmon. Cover the pie with greased aluminum foil and bake in the lower part of the oven for about 50 minutes or until the pie is baked through and has a nice color. Let the pie rest for at least 30 minutes.