INGREDIENTS: 4 PEOPLE.
1 roll of shortcrust pastry
300 g salmon
3 leeks
¼ l of milk
3 eggs
2 tbsp. tablespoon of crème fraîche
20g butter
salt pepper
1.Preheat the oven th.7 (210°C).
PREPARATION
2.Wash and cut the leeks into thin slices. Cook them gently in the pan with the butter for about 10 minutes. Salt, pepper.
3.Reserve the leeks and cook the skinless and diced salmon instead for 5 minutes. Beat the eggs with the milk and crème fraîche. Salt, pepper.
4.Arrange the leeks and salmon on the tart base. Pour in the mixture and bake for around 40 minutes.