Chop the shallots and lightly cover them in oil. Add white wine and let these cook.
Soak the Dulse in water for 10 minutes, sift the water, dry the seaweed and cut into pieces.
Cut the salmon loins into small cubes and grate the parmesan cheese.
Whip the eggs together and add cream, parmesan, Dulse, onion and salmon.
Season with salt and pepper.
- 220 g flour
- 120 g cold butter
- 1/2 tsp salt
- 3 tablespoons cold water
You can use ready-made or butter-dough if you do not want to make this from scratch.
Otherwise, crumble the flour, salt and cold butter. Add water and knead to a smooth dough. Set somewhere cold for 30 minutes. Roll it into a thin disc, put in the pie dish (24 cm), stick a few holes with the fork and pre-cook at 180 degrees (Celsius) for about 12 minutes.
Pour the salmon mixture into the pie crust, and cook at 180 degrees (celcius) for about 25-30 minutes until the mixture is cooked firm.