8-10 servings
Prep: 20 mins,
Cooking: 20 mins
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Ingredients (9)
250 g | phyllo pastry |
100 g | butter — melted |
FILLING
60-80 g | trout — smoked |
1x250 g | cottage cheese — chunky |
30 ml | fresh parsley — chopped |
2 | spring onions — chopped or grated |
zest of 1 lemon salt and a generous amount of freshly ground pepper |
EGG CUSTARD
2 | eggs |
125 ml | milk — or cream |
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