Salmon and leeks pie
30
30
6
No
Ingredients
- 1 shortcrust dough (to make at home, since it's easy)
- 454 g (1 pound) of salmon fillet
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 3 eggs
- 200 ml (3/4 cup) of fresh cream
- Salt and pepper, up to taste
- Olive oil
Preparation
Side-by-side mode
- In a pan, heat a spoonful of olive oil. Roast sliced leeks at low heat. Lightly salt.
- Preheat oven at 200 °C (425 °F).
- Meanwhile leeks cooks, remove, if needed, salmon skin and dice. Liner a pie mold of 28 cm of diameter with the shrotcrust and prick. Spread diced salmon over it.
- Cover salmon with melted sliced leeks. Mix whisked eggs into an omelette with cream in a large bowl. Salt, pepper and pour over the pie.
- Oven bake 30 to 40 minutes.
