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Mix all ingredients for the pastry dough and let it rest for about 30 minutes in the fridge. Blend all ingredients for the salmon filling and let the mixture swell for about 15 minutes.
Press the dough into the mold.
Pour in the salmon filling and add flavoring of your choice. Bake in combi mode with 60% steam and 40% heat at 105°C for about 20–30 minutes.
Remove from the oven and drizzle a bit of cheese crème over the top if desired.
Bake again at 200°C for about 3–4 minutes until the cheese melts and gets a golden color.
Salmon filling
2 kg salmon purée
1.5 l whole eggs
1 dl fish broth
1.75 tbsp salt
1 tsp white pepper
0.5 tbsp red food coloring
2 dl thickn’up
1 dl onion powder
0.5 dl dill or other herb of choice
Optional: 2 tsp liquid smoke
Pastry dough
10 dl wheat flour
500 g liquid butter
4 tsp salt
4 tsp baking powder
Energy kcal: 232.5
Protein (g): 11.56
Fat (g): 14.9
Carbohydrates (g): 12.82
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