Ingredients: 400g pumpkin puree
10 cl milk 3 eggs 50g flour
2 tablespoons olive oil 90g grated cheese
2 tablespoons
cream 30g pine nuts 3 tbsp
sea lettuce dry flake Festalgue
200 g smoked salmon, cut into pieces
Preparation:
Mix pumpkin puree with the milk.
In another bowl, combine eggs, flour, oil, grated cheese, salmon and cream.
Add the pumpkin puree, stirring. Add
to finish the sea lettuce and pine nuts.
Pour batter into a loaf pan.
Cover with remaining pine nuts.
Bake 45 minutes in oven at 200 ° C.
Cool and serve cold.
I prepared for the next day. I already tested this recipe with Bayonne ham I wanted to test the association salmon that I liked.
Inspiration : Cléa Cuisine 
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