Salmon and Spinach Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 242.5 μg | (404 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the topping
- 500 grams fresh Spinach
- 300 grams Smoked salmon
- 1 onion
- 1 Tbsp vegetable oil
- 250 grams Mascarpone
- 4 eggs
- salt
- peppers
- In addition
- 1 egg yolk (for brushing)
- 2 Tbsps Whipped cream
Preparation steps
Preheat the oven to 200 ° C.
For the dough: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Roll out dough thinly and line tart pan with it, making an edge all around. Wram any remaining dough into foil.
Prick dough several times with a fork. Cover with baking paper and weigh down with legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from oven, remove paper and legumes and let cool.
Roll out remaining dough thinly and cut with a wavy cutter into strips.
Rinse and spin dry spinach, chop. Cut smoked salmon into strips. Peel onion and cut into small cubes. Heat oil in a pan and saute onions with spinach for a few minutes. Whisk mascarpone with eggs, season with salt and pepper. Combine with spinach mixture and add salmon. Spread mixture on the dough Arrange dough strips decoratively on the top of pie. Whisk egg yolk with cream and brush pie with the mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes. If pie browns too quickly, cover with aluminum foil. Serve hot or cold.
