Smögen pie

Gratin-dish no. 0070

4 - 6 portions

Ingredients:
1 batch of pie dough
1/2 tin of fishballs in broth
1 can of crayfish tails in its own brine
1/2 dl of chopped dill

Baked eggs:
2 dl of grated cheese
3 eggs
2 dl of crème fraiche
1 dl of milk
2 pinches of salt
1 pinch of pepper
8 - 10 asparagus stalks

Garnish:
Lime
Dill

Oven:
200 C

Preparation:
1. Roll the pie dough in a pie dish. Prick the bottom and press a strip of aluminium foil around the edge. Place the dish somewhere cold for approx. 15 minutes.
2. Pre-bake the pie crust in the middle of the oven for approx. 10 - 12 minutes. Remove the foil.
3. Leave the fishballs to drain off and halve them. Leave the crayfish tails to drain off. Spread the fishballs and crayfish tails out in the pre-baked pie crust. Sprinkle dill on top.
4. Whisk the eggs together with the crème fraiche, milk, salt and pepper. Sprinkle cheese on top of the fish and pour the baked egg over. Place asparagus in a pattern over the pie. 5. Bake in the middle of the oven for approx. 25 - 30 minutes or until the baked egg has set and everything has a nice colour.
6. Garnish using lime and dill.