Ingredients
Scale
- 1 package puff pastry (or homemade rough puff pastry)
- 10–15 small green thai asparagus
- olive oil
- 2–3 red spring onions
- couple leaves wild garlic
- 3.5 oz. (100g) smoked salmon
- 3 eggs
- 3/4 cup (180g) sour cream (or schmand)
- 1/4 cup (60ml) heavy cream
- 3.5 oz. (100g) mozzarella cheese, diced finely
- 1.7 oz. (50g) gruyère cheese, grated
- salt, pepper
Instructions
- Grease a 13.8×5.1 inch (35x13cm) rectangular springform with loose bottom. Roll out the dough slighly bigger than the form and press to the bottom and sides to form a nice crust, cut off excess dough if necessary. Set aside.
- Bring water with some salt to a boil in a small pot. Add the asparagus (cut off the dry bottoms first) and let cook for 3-4 minutes – remove from the pot, rinse with cold water and let cool down. Wash and dry the spring onions and cut into rings. Wash the wild garlic and cut into thin stripes. Heat up a small pan or pot, add some olive oil and add the onions and wild garlic and cook until glassy. Remove from the heat and let cool down.
- Preheat the oven to 375˚F (190°C). For the filling mix eggs, sour cream, heavy cream, diced mozzarella and half of the gruyère cheese in a bowl until well combined. Season with salt and pepper – go easy on the salt, since the smoked salmon is already salty.
- Place the salmon in one layer on the bottom of the springform, sprinkle the onion mixture on top and pour the filling into the form to cover everything. Place the thai asparagus on top and sprinkle with the remaining cheese. Bake for 30-35 minutes until golden brown on top – if it gets too dark, cover with some aluminum foil. Take out of the oven and let cool down for some time. Serve warm with some salad.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4