Cold-smoked salmon pie

Ingredients:

Base dough:
1 dl Mummon Mielihyvä flakes
2 dl wheat flour
150 g room-temperature butter or margarine
3 tbsp water

Filling:
150 g cold-smoked salmon
1 onion (spring onion if available)
1 tub (200 g) plain cream cheese
2 eggs
2 dl cooking cream
½ tsp black pepper

Preparation:

First prepare the base dough. Measure the dry ingredients into a bowl and rub the room-temperature fat into them until a crumbly mixture forms. Add the water and mix until smooth. Press the dough evenly onto the bottom and sides of a tart pan (diameter about 25 cm).

Peel and chop the onion into small cubes. Finely chop the cold-smoked salmon. Beat the eggs in a bowl and add the cream, cream cheese and black pepper.

Spread the cold-smoked salmon and onion evenly over the tart base. Pour the egg-cream mixture into the tart pan.

Bake in the lower part of the oven at 200 degrees for 30 minutes. If you wish, you can move the tart pan to a higher rack for the last few minutes of baking to get some color.

Serve with a fresh salad.