- 150 g plain flour
- 75 g butter
- 1 small egg
- 1 tbsp cold water (optional)
- 300 g salmon fillet, skin and bones removed
- 12 stalks green asparagus
- 2 ½ dl cooking cream, 20 % fat
- 2 egg
- 1 tbsp chopped garlic
- salt, white pepper
In the oven at 180 °C for 8–10 minutes + 15–20 minutes
Knead together flour, butter and egg, stirring in cold water if necessary until the dough comes together. Line a pie dish of around 20 cm in diameter with the dough. Prick the bottom well and put the dish in the fridge for around 30 minutes.
Cover the dough with greaseproof paper and fill with dried peas to prevent the dough from rising while it is baking blind. Bake the pie crust on the bottom shelf of the oven for 8–10 minutes. Remove it and remove peas and paper.
Peel the bottom part of the asparagus stalks and boil them in lightly salted water for 2 minutes. Drain them well. Chop the stalks into smaller pieces. The tops must be whole.
Chop the salmon into around 1 ½ x 1 ½ cm cubes. Spread the salmon and asparagus stalks over the dish with the tops facing upwards.
Beat together egg, cream and garlic and season to taste with salt and pepper. Pour the mixture into the dish.
Bake the pie again in the centre of the oven until the filling has set and starts to brown.
Serve the pie cut into sections, accompanied by fresh salad leaves.