Time: 40 minuti
Difficulty: Media

Ingredients for 8 people:
350 g Special Bread and Pizza Molino dalla Giovanna gluten free
140/160 g water
1 whole egg on 4 g guar
160 g chopped butter
1 pinch of salt up
For the filling
3 whole eggs
100 g fresh cream
30 g grated parmesan cheese
2 new potatoes
200 g smoked salmon
Salt up
Milled black pepper
Extra virgin olive oil
The peel of a lemon
4 tufts of marjoram

Procedure
Pour in a bowl the gluten-free bread mix, the guar and mix a few seconds with one hand, add the butter in cold pieces from the fridge,a pinch of salt and knead everything by hand until you get a sandy and floury mixture. At this point, arrange the mixture on a pastry board and knead it all quickly adding little by little the cold water and the eggs until to obtain a compact dough, firm and quite elastic.
Once ready, wrap your brisé dough in a sheet of kitchen foil and let it rest in the fridge for at least 40 minutes.
Start to prepare the potatoes, wash them well under running water, sliced with a very thin washers knife, put a pot with water to boil, cook the potato slices a few minutes, drain the potato slices in a bowl and season with a string of oil and a pinch of salt up.
Shell the eggs in a glass boull,add the cream, Parmesan, add salt and pepper and beat well with a fork.
Take back the brisè and with a rolling pin roll out the dough dusting it with gluten-free rice flour for the dusting, create a rectangular dough , take the mold and butter and flour well both the base and the edges, pour the brisè into the mold and lay on each corner.
With the prongs of a fork pierce the base, pour the egg mixture and put to cook in the hot oven at 190 ° C for about 15 minutes, at the end of the first cooking laid on the two sides a row on the side of overlapping potatoes and put again in the hot oven to cook for another 10/15 minutes. lemon peel and cut into very thin strips, put everything aside.
Remove the salted cake from the oven and let it cool for a few minutes, complete the preparation with slices of salmon, decorate the cake with the lemon cut into strips and marjoram leaves.