Alaskan wild salmon

QUICHE WITH FJORD ALASKAN SALMON AND POTATOES

Place the puff pastry in a round backing tin and prick the bottom with the tines of a fork. Place some slices of salmon on top and cover everything with a cream obtained by beating an egg with 200 ml of fresh cream, salt and pepper. Add some vegetables (sautéed zucchini and boiled potatoes) to make the savory pie richer. Bake at 180° for about 25 minutes in a static oven. Allow to cool before slicing.