Salmon cooked with leek

Form the tin butter dough into plates and preheat the oven to 200 degrees, turning the oven up and down. 

Place the butter dough sheets on top of each other on a flour-dusted kitchen counter. Roll them out into a thin rectangle.

Use a knife and cut along the edges, a couple of centimeters into the bottom, so that you create a frame. Don't cut all the way through. 

Place the tart base on a baking sheet with baking paper. 

Whisk an egg and brush the frame with the egg. Prick the rest of the tart with a fork. 

Whisk the rest of the egg with the creme fraiche, mustard and a pinch of salt. Spread half of this mixture over the terte. Keep it within the frame. 

Cover with a lid in the middle of the oven for 10 minutes, until the frame has popped and has taken on some color. 

Sprinkle the peas, half the peas (the still frozen half), and the rest of the creme fraiche mixture over the terne. 

The filling is set in the oven and the frame has acquired a deep golden color. Approx. 15–20 minutes. 

Peel the lemon zest and squeeze the lemon juice over it.

Cut the salmon into thin slices and spread it over the terte. Top with dill, peas, salt and pepper.

Top with trout roe and, if desired, a small sprig of dill, and serve straight away.