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Serves
6 people:
Preparation time: 10 mins
Cooking time: 30 mins
1 tin REGILAIT concentrated unsweetened whole milk
(410g)
250g spinach
2 rolls of puff pastry
250g smoked salmon
3 eggs
Chopped dill
Zest of 1 lemon
Pepper |
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Cover the spinach with cling film and microwave for
3 mins. Strain. Beat the eggs, add the REGILAIT concentrated
unsweetened milk, the spinach, dill and lemon zest.
Pepper.
Put the pastry in a baking tin, cover the bottom with
slices of smoked salmon and pour the mixture on top.
Cover the pie with the remaining puff pastry.
Bake in a hot oven (200°) for 30 minutes.
Chef’s
tip:
decorate with some lemon peel cut into slivers and a
small bunch of dill.
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SALMON PIE
