- 125 g flour
- 2 eggs
- 2/3 cup whole milk
- Salt and pepper
- 15 g butter
- 100 g smoked salmon, cliced
- 100 g Castello Double Cream Brie, cut in small wedges
- 1/4 fennel, sliced
- 50 g sugar snap peas, roughly chopped
- Fresh dill, roughly chopped
Blend eggs, milk and flour and season with salt and pepper – alternatively mix by hand. Melt the butter in an oven-proof pan of approximately 23 cm in diameter. Make sure the pan is hot, add the dough mixture to the pan and place in the oven at 225 degrees for 15 minutes or until the dough has risen and is golden.
Place the smoked salmon and Double Cream Brie on the warm dough and finish with fennel, sugar snap peas and fresh dill. Serve while it is still warm.