Kish with smoked salmon


For the dough:
-280 g flour
-140g chilled butter, grated on a coarse grater
-Article 8. tablespoons ice water
For filling:
-350g new potatoes
-A small bunch of dill
-Zest of 1 lime
-200 g smoked salmon
-2 eggs
-300 ml whipping cream

How to cook:
1. Quickly knead the dough, roll into a ball, wrap film and remove 1 hour in the refrigerator.
2. Preheat the oven to 190C. Roll out the dough, put in a form with borders, chop with a fork and bake for about 25 minutes.
3. Peel the potatoes, cut into slices and boil until half cooked, chopped dill, salmon cut into thin strips.
4. Beat eggs mixed with cream, dill, add the grated zest, salt and pepper.
5. Half of potatoes to put on the cake, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour the remnants of the cream.
6. Bake at 180 ° C for about 30 minutes.

Bon Appetit!

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