Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
1/4 cup Butter unsalted & softened
2 cups Almond flour
1/2 teaspoon Salt
pepper to taste
2 Salmon fillets no skin
1 tablespoon Butter unsalted
1 cup Broccoli florets cooked
2 tablespoons Cream whipping/heavy
1 cup grated cheese ( exp:mozarella, gouda, edam )
1/4 teaspoon Salt
1/4 teaspoon Black pepper
Preheat the oven to 200C degrees.
Grease a pie/quiche dish.
In a bowl, whisk the almond flour, salt and pepper
Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
Bake for 15-20 minutes until slightly golden.
Remove from the oven and reduce the temperature to 180C degrees.
Heat a frying pan on a medium heat and add the butter.
Cook the salmon fillets for about 8-10 minutes until cooked . Turn over during cooking.
Remove the salmon from the heat, and with a fork break the cooked salmon into flakes.
Add broccoli to salmon and light mix together.
In a bowl, beat the eggs with cream, season with the salt and pepper.
Place salmon and broccoli over crust, Add grated cheese.
Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.