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🍰 Savory Asparagus and Salmon Pie

580 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 tsp baking powder
• 1 tsp salt
• 140 g cold butter
• 1 egg
• butter (for the pan)
• flour (for the pan)
• 400 g green asparagus
• salt
• 300 g salmon fillet
• 3 eggs
• 100 ml milk
• 200 ml whipping cream
• 150 g grated Emmental cheese
• pepper
• nutmeg (freshly grated)

Instructions

1. 1. Mix the flour with the baking powder and the salt.
2. 2. Pour the flour mixture onto a clean work surface and shape a small mound.
3. 3. Press a well into the center of the flour.
4. 4. Cut the butter into small cubes.
5. 5. Distribute the butter cubes around the edge of the well.
6. 6. Place the egg and one tablespoon of water in the center of the well.
7. 7. Chop the ingredients roughly with a large knife until small crumbs form.
8. 8. Quickly knead the crumbs together into a smooth dough.
9. 9. Wrap the dough tightly in cling film.
10. 10. Place the dough in the refrigerator for at least one hour.
11. 11. Thoroughly wash the asparagus under running water.
12. 12. Peel the bottom third of the asparagus stalks.
13. 13. Cut off the tough ends of the asparagus stalks.
14. 14. Bring a pot of salted water to a boil.
15. 15. Add the asparagus to the boiling water for about four minutes.
16. 16. Remove the asparagus from the water and let it drain well.
17. 17. Rinse the salmon briefly with cold water.
18. 18. Pat the salmon dry with a kitchen towel.
19. 19. Cut the salmon into small pieces.
20. 20. Preheat the oven to 180 degrees Celsius with top and bottom heat.
21. 21. Grease the pie dish with some butter.
22. 22. Lightly dust the greased dish with flour.
23. 23. Place the dough between two sheets of cling film.
24. 24. Roll out the dough slightly larger than the dish.
25. 25. Place the rolled-out dough into the dish.
26. 26. Press a crust edge from the dough along the sides.
27. 27. Distribute the salmon pieces evenly over the dough base.
28. 28. Place the asparagus stalks side by side on top of the salmon.
29. 29. Whisk the eggs with the milk and the cream.
30. 30. Stir the grated Emmental cheese into the liquid.
31. 31. Season the mixture with salt, pepper, and ground nutmeg.
32. 32. Pour the egg-cream mixture evenly over the asparagus.
33. 33. Swirl the dish slightly to ensure the filling is distributed everywhere.
34. 34. Bake the pie in the oven for about 45 minutes.
35. 35. Let the pie cool down slightly in the oven or on the tray.
36. 36. Serve the pie warm or cold.

Nutrition per serving

• kcal: 580
• Protein: 32 g · Fett/Fat: 38 g · Carbs: 28 g