Salmon Cheese Egg Torta With Dill and Paprika

Name: Salmon Cheese Egg Torta With Dill and Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g butter; 400 ml wheat flour; 10 ml baking powder; 150 ml milk; 400 g salmon, canned or fresh cooked; 3 eggs, hard boiled; 1 red bell pepper (whole paprika, or pimiento, not sharp); 50 ml fresh dill, amount as fine cut; 300 ml light cream; 250 g cream cheese, Port-Salut type recommended. To be grated; 2 eggs, raw

Servings: persons

1
Preparations: Take butter out from fridge to soften.
2
Boil three (3) eggs hard, 8 to 10 minutes.
3
Preheat the oven to 200 degrees C (400 F?
4
).
5
Prepare the base: mix baking powder to the flour.
6
Mix soft butter to flour by hand, pressing it with fingers.
7
Continue first to grainy, complete when the dough is even.
8
Mix milk into to flour'n'butter mix.
9
Grease a largish, edged, square oven pan, or alternatively cover it with oven-proof siliconated baking paper.
10
Spread the dough to the pan evenly, making only little edges to keep the filling.
11
Make the filling: Remove any skin pieces and bones from salmon.
12
If using canned salmon, save in any liquid in the can, otherwise add a few spoonfuls of water to moisten.
13
Cool and peel the boiled eggs.
14
Cut eggs to 5 mm (1/5 in) cubes; you can put the eggs in a cup and cut them with scissors.
15
Cut the paprika to cubes, finely cut dill and add to the filling.
16
Combine with salmon and mix manually to be an even but grainy paste.
17
Do NOT liquidize.
18
Spread the filling over the dough base.
19
Prepare topping sauce: Grate cheese, add light cream (or equivalent amount of cream and milk) and two raw eggs.
20
Mix well and pour over the filling.
21
Bake in the middle of 200'C oven for 30 minutes, i.e.
22
when it has got some brown spots.

1991

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g butter, 400 ml wheat flour, 10 ml baking powder, 150 ml milk, and more.

Yes, Salmon Cheese Egg Torta With Dill and Paprika falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!