Salmon Tart - Miele DGC 6000 XL Cookbook

Ingredients
Pastry:
2 medium eggs
200 g wholemeal fl our
100 g softened butter
1 pinch of sugar
1 tsp salt
2 -3 tbsp cold water
Butter for greasing
Filling:
250 g frozen spinach
400 g salmon
150 g smoked salmon
1 tbsp chopped dill
Salt
Pepper
Nutmeg
1 tbsp lemon juice
200 g grated cheddar
Garnish:
1 bunch dill
150 g quark
Salt
Pepper
100 g smoked salmon
>> Tip:
Delicious hot or cold, e.g. for a
picnic.
350 Fish

Salmon tart

Serves 6
1
Defrost the spinach.
2
Separate the eggs and mix
the egg yolks with the fl our,
butter, sugar, salt and 2 – 3 tbsp
cold water to form a smooth
dough. Line a greased spring-
form baking tin with the dough,
and form a 3 cm high edge all
round. Prick the base and place
in the fridge for 30 minutes to
chill.
3
Whisk the egg whites until
stiff and place in the fridge.
Drain the spinach well and chop
fi nely. Rinse, pat dry and dice
the salmon. Finely chop the
smoked salmon and mix with
the diced salmon, spinach and
dill. Season with a little salt,
pepper, nutmeg and lemon
juice. Fold in the egg whites.
4
Pour the mixture into the
baking tin, sprinkle cheese
on top and bake (see below for
settings).
5
Remove the stems from
the dill and fi nely chop the
leaves and mix with quark, salt
and pepper. Cut the smoked
salmon into 6 pieces, place a lit-
tle dill quark on each, twist into
a rosette and arrange on the
tart prior to serving.
Automatic programme: Step 4
Automatic programmes »
Pizza, Quiche & Co. » Salmon
tart» Bake
Duration: 55 minutes
Settings: Step 4
Function: Combination mode/
Fan plus
Temperature: 180-225°C
Moisture: 50%
Duration: 55 minutes
Shelf level: 2