Ingredients (for 1 tart or springform pan with a diameter of approx. 28 cm)

For the shortcrust pastry:

• 200 g wheat flour type 405
• 1 msp. baking powder
• 1 pinch of salt
• 125 g cold butter in cubes
• 1 egg
• Cold water as required
  

For the filling:

• 250 g tart red apples
• 2 tablespoons lemon juice
• 5 spring onions
• 2 tbsp breadcrumbs for the base
• 3 eggs (size M)
• 350 g sour cream
• 1 tsp horseradish
• 2 tsp medium hot mustard
• 1 tsp honey
• Salt, pepper
• 150 g smoked salmon
• Butter and flour for the mold
• fresh dill for the garnish
  
  

For the Shortcrust pastry:
Mix the flour, baking powder and salt in a bowl. Spread the butter on top and crumble it into the flour mixture with cold hands. Add the egg, mix briefly and then knead quickly on a lightly floured work surface to form a smooth dough. Shape the dough into a flat cake, wrap in cling film and chill for at least 1 hour.

During this time, heat the Merklinger to approx. 200°C, grease and flour a baking tin and make the filling.

For the Filling:
Dice the apples (approx. 1 cm) and sprinkle with lemon juice. Wash and clean the spring onions and cut into fine rings. Mix the eggs, sour cream, horseradish, mustard and honey in a bowl and season well with salt and pepper. Mix in the apples and spring onions.

PreparationRoll out the dough into a round on a lightly floured work surface using a rolling pin. Wrap the dough loosely around the rolling pin and place in the tin. Pull up the edges and remove the excess dough with a pastry wheel. Prick the base several times with a fork and sprinkle with the breadcrumbs. Spread the filling over the base and top with the smoked salmon. Bake in the Merklinger (at approx. 200°C top heat) for approx. 35-45 minutes until golden brown. Garnish with fresh dill.