Even when making food can be very rewarding by itself, sometimes it is nice that the chef can socialize with the guests also. The pie and salad can be made well in advance, and occasional left-overs taste even better the next day.
Ingredients:
800 gr salmon
lemon juice
black pepper
cheyenne pepper
tomato
Filling:
150 gr spinach
200 gr cottage cheese
170 gr blue cheese
3 eggs
2 dl sour cream
marjoram
2 dl milk
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rye dough
Salad:
rucola
ice berg lettuce
roasted sunflower seeds
olive oil
Cut the salmon off the skin into an inch thick slices. Season with the peppers and marinade in lemon juice for half an hour. Mix the filling ingredients. Press the rye dough on the bottom of a 10 inch pie plate, punch some holes in it with a fork and bake it in 175 C (350 F) for 10 minutes. Place the salmon and tomato slices on the bottom and pour the filling on top of them. Bake in the oven for another half an hour until the filling is firm.
Toast the sun flower seed on a dry pan. Cut rucola and lettuce into thin slices, rinse with cold water and drain in a salad spin dryer.
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