Przepisy

Wskazówki

Sauté the minced onion in olive oil. Cut the leeks into strips and cook over high heat for a few minutes. Add 3 tablespoons of water. Cover and simmer on low heat for 10 minutes. Cut the slabs of fresh salmon into cubes and then add them in the skillet. Cook 5 minutes. Meanwhile, in a bowl, beat the eggs and season with pepper. Pour into the skillet the crème fraîche, grated Gruyère and chives, stir and cook over low heat. Removed from the heat, pour the beaten eggs into the skillet. Stir and pour the mixture over the dough by spreading out the salmon cubes. Bake 30 to 35 minutes at 210°C (Th 7).