| Cook Time | 45 minutes |
| Servings |
Ingredients
- 200 gram Puff pastry
- 200 gram Salmon
- 100 gram Broccoli
- 300 gram Cream cheese
- 1,5 glasses Sour cream (20-30%)
- 3 pieces Chicken eggs
- 20 gram Parmesan
- 1 teaspoon Capers
- 30 gram Sun-dried tomatoes
- Vegetable oil
- Salt
- Black pepper
- Basil
Ingredients
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Instructions
- Wash broccoli, disassemble into inflorescences, boil in water for 3 minutes.
- Whisk cream cheese, sour cream and eggs until smooth. Lightly season with salt and pepper.
- Lightly salted salmon cut into thin slices.
- Defrost the dough, sprinkle with flour, roll out. Cut a circle out of the dough using a mold lid the size of the bottom of a slow cooker. Lightly grease a slow cooker pan with vegetable oil. Line the bottom of the slow cooker with dough. Pour the curd-sour cream mass on the dough, put the broccoli, salmon, sprinkle with capers. Bake in the "baking" mode - 30 minutes.
- After 30 minutes, open the slow cooker, put dried tomatoes on the pie, sprinkle with parmesan flakes (I cook flakes with a vegetable peeler). Turn on the slow cooker in the "baking" mode for another 30 minutes. After cooking, open the lid of the slow cooker and let the pie cool completely. I take the pie out of the bowl, covering it with cling film on top, so as not to spoil the appearance, using a steamer nozzle. Garnish with basil before serving.
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