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Fischrezepte
99
Räucherlachsbrot
Backzeit: ca. 35 Minuten. Für 6 - 8 Personen - Einstellung
FRÜCHTEKUCHEN oder KOMBI
Gefäße: eine große Schüssel + eine 26-cm-Backform aus Metall
150 g Mehl
1 Päckchen Backpulver
3 Eier
100 g geriebener Gruyère
220 g Frischkäse mit 40 % Fett
eine Handvoll gehacktes Schnittlauch
4 Scheiben (ca. 150 g) gewürfelter Räucherlachs
6 cl Olivenöl
Salz und Pfeffer
Backform mit reichlich Butter fetten. Ofen auf Einstellung FRÜCHTEKUCHEN (oder
HEISSLUFT 200°) vorheizen, das Rost unten im Ofen mit dem Schutzring abdecken. Mehl,
Backpulver, geriebenen Käse, Schnittlauch und Räucherlachswürfel mischen. Eier
nacheinander zugeben, anschließend Olivenöl und Frischkäse hinzufügen. Alle Zutaten mit
dem Mixer auf höchster Stufe verrühren und die Mischung in die Backform geben.
Backform auf den Schutzring im Ofen stellen und bei Einstellung FRÜCHTEKUCHEN oder
22 Minuten auf KOMBI 200° + 100 W und 12 bis 14 Minuten auf HEISSLUFT 180° backen.
(Die beiden Backzeiten nacheinander einprogrammieren, wenn Sie nicht die
Automatikeinstellung wählen.) Räucherlachsbrot warm in Scheiben oder kleine Würfel
geschnitten als Snack servieren.
Zubereitung
Zutaten
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