Jubilee pie with Västerbottensost


Follow these steps

6-8 servings

300 ml sifted spelt flour
125 g cold butter in cubes
2 tbsp cold water
500 g frozen spinach, thawed
3 eggs
200 ml milk
100 ml cream
150 g grated Västerbottensost
salt and freshly ground black pepper
8 slices cold smoked salmon
8 tbsp trout roe
8 dill fronds

Mix the flour and butter in the mixer to a crumbly dough. Add the water and mix until the dough has just the right amount of time to form into a ball. Let the dough rest for about 30 minutes. Roll out the dough into pie dishes or plates. Prick with a fork. Preheat the oven to 200°C. Pre-bake the pie shell for about 10 minutes. Drain the leaf spinach in a colander. Whisk together the eggs, milk, cream and Västerbottensost. Mix in the spinach and season with salt and pepper. Pour the filling into the pie shell. Bake in the middle of the oven for 30-40 minutes or until the filling has set and the pie has a nice colour. Serve the pie with smoked salmon slices shaped as roses and filled with trout roe. Garnish with dill.

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