When my kids asked me what I was going to serve for dinner, I answered with a wink that it would be a cake. I was almost telling the truth. It really was a cake but this time not a sweet one. It was a French pastry tart with smoked salmon. I used hot smoked salmon, but you can use cold smoked salmon or lightly fried fresh fish.

When making this dish I couldn't decide between cold smoked fish and hot smoked fish. Hot smoked fish is boiled and smoked at 50-85C. The salt content is lower so the use-by date is shorter than with cold smoked fish. The process of cold smoking happens at 15-25C and there is no boiling involved. The outside of the fish is first strongly dried and then the fish is smoked. The salt content is higher so the use-by date is longer than that of hot smoked fish.

Ingredients:

1 pack of chilled French pastry

300g of fresh spinach leaves

1 tablespoon of butter

2 cloves of garlic

1 broccoli

200g of hot smoked salmon

3 eggs

150ml of 30% sweet cream

150g of grated mozzarella cheese

salt and pepper

Heat the oven up to 180C. Smooth a baking pan (e.g. for a tart) with butter.

Cut the broccoli into "roses" and blanch them in salty water. Drain and leave them to cool down. Slice the garlic and fry it slightly in butter. Clean the spinach leaves, remove the shanks and fry for a short while in butter with garlic. Leave to cool down. Whisk the eggs with the sweet cream.

Cover the baking pan with the French pastry and put the spinach, crumbled salmon and broccoli on top. Pour the egg mass on top. Spice it up with salt and pepper. Sprinkle with the grated mozzarella cheese. Bake for 30 minutes.

Enjoy your meal!