Dill and salmon omelette cake

» By voyageuse | the 03-10-2010 at 11:34 | 7 views (6 unique) | 0 comments | Report post!

Preparation: preparation time: 2 min Eve, 15 min overnight
Cooking time: 25 minutes before, 1 p.m. the next day

Level of difficulty: easy
Ingredients: For 4 to 6 people:

1 kg of potatoes to firm flesh (charlotte, pompadour)
500 g of salmon NET without skin
6 eggs
1 bouquet of dill
15 g of butter
30 cl thick fresh cream
salt, pepper mill

1. Sleep, without peeling, Cook the potatoes 25 min in boiling water.
Drain them.
Allow to cool before placing in the refrigerator.
The next day, préchauffez oven at 160 ° C (th. 5-6).

2.Pelez the potatoes and cut them into thin slices.
Salez and poivrez.

3.Tranchez salmon into strips.
Salez and poivrez.
Rinse and dry dill.

4.Fouettez omelette with cream eggs.
Salez and poivrez.

Butter 5.Badigeonnez the background and the edges of a mould to Miss 20 cm in diameter.
Have a layer of potatoes shaped rosette.
Distribute them half of the billets of salmon.
Ciselez bouquet of dill.
Parsemez in half on this first stratum of the cake.
Pour half beaten egg.
Cover of a layer of potatoes, then strips of salmon.
Parsemez again of chopped dill.
Finish by a layer of potatoes.
Sprinkle with the remaining eggs.

6.Enfournez for approx. 1 hour.
Enjoy hot or cold with a green salad.

This blogpost is an automatic translated version of voyageuse's blogpost

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