180 g wheat flour
1/2 tsp. salt
100 g butter
1 egg yolk
2 tbsp. cold water
Alternative: Buy this ready-made pie dough
100 g soft butter
50 g cane sugar
25 g wheat flour
150 g almond flour
3 pieces leeks
50 g almond flakes
You can choose between cold smoked salmon or hot smoked salmon. Use approx. 100 g salmon per person. Use cold smoked salmon, add the slices over the leek pie when it is to be served so that the salmon does not gets hot. Use hot smoked salmon - and has it become cold - put it over the leek pie for the last 5 minutes in the oven.
Accessories: Fromage frais and fresh dill
Almond leek pie with cold smoked salmon
Procedure without liability: It is a fantastic dish that is suitable for a starter for 4 people, or a good dinner dish for 2 people. You can also choose whether you want to season the leek pie with cold or hot smoked salmon. But first the pie base needs to be made.
Pie base: Put wheat flour, salt and butter in a bowl and mix the ingredients until it looks like moist grater. Add the egg yolk and cold water. Mix until the dough has just gathered. Take the dough out of the bowl and form a ball. Let the dough rest for a few hours in the fridge. I used my El. whipping machine.
Take the dough out of the fridge and roll it out on a floured table in the size that fits the pie tin - here Ø 22 cm and the edge 3 cm high. Press the dough out into the pie form and up the edge. Punch small holes in the bottom with a fork and put it in a 180 °C preheated oven and bake the bottom for 10 to 15 minutes.
Fill: Whisk butter, cane sugar and eggs together to a creamy consistency. Add wheat flour and almond flour and whisk it to a smooth mass. The mass is spread over the bottom of the pie in an even layer. The cleaned leeks are cut into 1 cm thick rings and given a boil in lightly salted water for 4 minutes before spreading over the filling. Remember to pour the leeks into a sieve and let them drain well before placing them on the pie. Melt a little butter and brush the pores. Sprinkle with almond flakes before placing the pie in a 180 °C preheated oven and baking for 20 to 30 minutes.
Serving: With smoked salmon. See above: cold or hot smoked. Serve with fromage frais stirred up with freshly cut dill.
Garnish: Again dill and pepper from the mill.
Drinking: A cold beer / white wine will do wonders.
Hint: The pie filling can be varied as desired. Eggs can be replaced with sour cream or cottage cheese and leeks can be replaced with spinach. Well! try for yourself.