Salmon potato tarte
Instructions
Together in the mixer the flour with the butter, an egg, wine and salt.
Blend until a homogeneous paste is formed; wrap it in foil for food and let rest in refrigerator for 30 minutes.
Peel the potatoes, wash them, cut them into slices 2-3 mm thick, put in cold pot and cook for 2 minutes from when the water boils.
Drain and let dry on a towel.
Roll out the dough into a rectangular pastry 3-4 mm thick, with a rectangular mold removable bottom of 30 to 12 cm and cut the dough resulting in excess.
Stir the yoghurt in a bowl with the cream, herbs and chopped egg.
Add salt and pour a spoonful of mixture on the bottom of the mold.
Make a layer of salmon, one of potatoes, add salt and keep it up.
Bake the pie in a preheated oven at 200 degrees for about 35 minutes, and serve hot or lukewarm.
Ingredients and dosing for 6 persons
- 250 g of flour
- 120 g of butter
- 5 cl of white wine
- 400 g of old potatoes
- 300 g of fresh salmon sliced thin
- 5 cl of cream
- 150 g of greek yoghurt
- 2 eggs
- 2 sprigs of tarragon
- 2 sprigs of dill
- Few sprigs of chervil
- Olive oil extra virgin
- Salt
- White pepper