| 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 the inflorescences, boil in water for 3 minutes.
- Cream cheese, sour cream and eggs whisk until smooth. Lightly salt and pepper.
- Light-salted salmon cut into thin slices.
- Defrost the dough, sprinkle with flour, roll out. Cut out the dough circle using the lid of the pan the size of the bottom of the slow cooker. Grease the pot of the slow cooker lightly with vegetable oil. Cover the bottom of the slow cooker with dough. Pour the cottage cheese and sour cream mass on the dough, put broccoli, salmon, sprinkle with capers. Bake in "baking" mode-30 minutes.
- After 30 minutes, open the slow cooker, put dried tomatoes on the pie, sprinkle with flakes of Parmesan (I make the cereal with a vegetable peeler). Turn on the multi-cooker in the "baking" mode for another 30 minutes. After cooking, open the lid of the slow cooker and allow the cake to cool completely. I take the cake out of the bowl, covering the top with cling film, so as not to damage the appearance, using the nozzle for the steamer. Before serving, decorate with Basil.
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