Ingredients
- 500 g of short crust pastry
- 500 g of cooked salmon, flaked
- 400 g of leeks, finely sliced
- 3 eggs
- 200 ml of double cream
- 30 ml of chopped dill
- 30 ml of chopped parsley
- 60 g of margarine
- 10 ml of Aromat
- 2.5 ml of freshly ground black pepper
Instructions
- Sweat the leaks in the margarine until cooked and allow them to cool.
- Line a greased 23 cm tart dish with the pastry.
- Beat the eggs and the cream together, season with the condiment and pepper, and stir in the herbs.
- Spread the leeks over the pastry, cover with the flaked salmon and pour over the egg mixture.
- Bake in the oven, pre-heated to 200 °C, for about 25 minutes.
Notes
Serve with a salad such as cucumber or watercress.