cooked.in

flour, 100 g butter, 1 egg, milk and 2 turns salt mix to a dough.

Wrap the dough in tin foil and let rest in the refrigerator for 30 minutes.

In the meantime: Wash leeks and cut into thick rings.

Steam leeks in the remaining butter. Then leave to cool!

Cut salmon into thin strips.

Mix the remaining eggs and crème fraiche with a whisk.

Mix cooled leeks with and salmon with egg-crème fraiche-mixture and stir powerful.

Season with remaining salt, pepper, nutmeg and lemon juice  and stir powerful again.

Wait until the dough is rested whole 30 min.

Cover the pan first with baking parchment and then with the dough.

Fill in the egg-salmon-leeks mixture and put it in the oven.

Serve.