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Step 1: In the flour add the yolks and soft butter, mix first with a fork. It will be crumbly. Then add cold water, about 50 ml and knead a soft and elastic dough by hand. Put it in a plastic wrap and refrigerate for an hour.
Step 2: Put the round dough in a tart pan or cake tray and climb the edges by about an inch on the walls of the tray. If you beat an egg. I put about half of the beaten egg over the dough spread in the tray, I homogenized it to be on the walls of the tray (ie the joints of the tart) and I pricked with a fork. Bake for 20-25 minutes until the dough is golden. Halfway through the baking time, press the dough because it will bulge a little in the middle.
Step 3: Heat the milk in a small bowl, together with the smoked herring, a bay leaf and a nutmeg powder. When it boils, prick the fish and keep it on the fire for another 2 minutes, stirring gently so that it doesn't catch. The fish doesn't boil much in the milk because it's small, it leaves more taste in it, that's why it's good to turn it from one side to the other. Then take it out on a plate.
Step 4: In the milk that continues to boil over low heat (from which the bay leaf is removed) add the liquid cream, stirring constantly and when it boils, remove from the heat. Put two yolks in the remaining egg from the greased dough, beat well and pour in the mixture of milk and cream, stirring as you add to incorporate well. Add pepper and nutmeg, but do not salt at all, because the fish is salty.
Step 5: In the tray, place the herring and the cut salmon over the golden dough, put the capers and slices of cucumbers, then the egg cream and put it in the oven, on step 3, for another 30-35 minutes. It is golden, the crust is slightly crunchy ... the taste is divine :) the slightly sweet milk cream goes very well with the still slightly salted fish and capers and sour cucumbers. I hope you enjoy!