Pastry to use : shortcrust pastry.
Salmon & Spinach Filling :
20 cl [7 fl oz] doucle cream
250 g [1/2 lb] frozen spinach
2 salmon steaks
2 Tbspoons oil
salt, pepper, grated nutmeg.
Preheat oven at 200°C / 400°F ; line the pastry in the tart tin.
Boil or steam the spinach just like mentionned on packaging ; strain them well.
Fry the salmon steaks in the oil for 15 to 20 minutes with a little salt.
Meantwhile, beat the eggs with the cream, add salt & pepper and a pinch of grated nutmeg.
Crush the salmon steaks roughly with a fork and display them evenly on the crust.
Cover evenly with the spinach and spread with the egg preparation.
Bake in oven for 40 minutes and serve.