Salmon spinach bush pie

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Salmon spinach bush pie

Salmon spinach bush pie

Salmon spinach bush pie
Salmon spinach bush pie
Number of people

1 shortcrust pastry

1 onion

450 g spinach

500 g of bush with sheep's milk

3 eggs

2 salmon steaks

1 pinch of salt

1 pinch of pepper

1 tablespoon basil (or dill)

2 tablespoons of oil

20 g butter

Preparation: 20 min
Cooking time: 45 min
Step 1
Spread the shortcrust pastry in a pie pan. Prick with a fork.
Step 2
Preheat the oven to 200°C (thermostat 6/7).
Step 3
Chop the onion and sauté 5 min in a skillet with oil and butter.
Step 4
Add the spinach, salt and pepper, and cook over low heat without covering to prevent them from releasing too much water. Stir from time to time.
Step 5
Meanwhile, cook the salmon steaks preferably by steaming for about 8 minutes. They must remain slightly raw to the core so as not to be too dry later on. Once cooked, crush them with a fork to obtain small pieces and let them cool.
Step 6
Beat the 3 eggs into an omelette in a bowl and add the bush. Mix well, salt lightly and add a little grated nutmeg.
Step 7
Mix this preparation with the cooked spinach. Add the salmon pieces and mix again.
Step 8
Pour over the pie shell, add a little basil or dill to taste.
Step 9
Bake for 30 minutes.
Step 10
This pie can be eaten warm but personally, I find it even better cold the next day.
I add my grain of salt

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