Salmon and lemon bechamel pie
- Total time
- 41 min
- servings
- 6 servings
- Dish type
- Other
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Prep
7 min
Cook
35 min
Total time
41 min
Ingredients
Ingredients
- 2 2 laminated pasta
- 3 verre 3 glasses of flour
- 1 l 1 l milk
- 1 1 pots of thick fresh cream
- 2 2 plates of smoked salmon
- 25 g 25 g butter
- 4 4 green lemons
- 4 4 eggs
- broccoli
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This recipe is broken down into 7 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
In a saucepan, melt the butter and gradually add the flour.
- 2
When the mixture is smooth add the milk out of the fire.
- 3
Cook again over low heat, stirring constantly!
- 4
Add some fresh cream, salt and lemon juice and lemon zest. There you go, the bechamel is ready!
- 5
Spread one of the laminated pasta in a pie dish. Pour the bechamel over the dough, then spread the smoked salmon and the cut and bleached broccoli over it.
- 6
Cover with the 2nd laminated dough.
- 7
Brush the laminated egg yolk dough with a brush. Bake at 180°C (thermostat 6), for 25 min.
Source : marmiton
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