(*) an oblong but thin baking dish about 30 cm long or a pie dish (quiche dish) For the dough, put the flour in a large enough bowl and make a dent in the center. Let the butter melt. Stir through with the oil, salt, water and vinegar. Pour into the flour well. Mix and quickly knead into a smooth dough. Wrap in plastic wrap and refrigerate for one hour.
For the filling, remove the skin from the shallot and chop finely. Saute in the warm butter until light yellow and soft. Cool in the refrigerator. Cut two 1 cm wide slices of salmon fillet and set aside as pie filling. Cut remaining salmon into cubes and set aside to cool.
Remove the crust from the toast and drizzle with the cream (1). Leave to cool for ten minutes. Now chop with a chopping knife.
Whisk shallots, salmon cubes, toast and egg whites in a cutter while adding cream (2) until fine and smooth. Season with salt and pepper. Cut the truffle into slices, then chop into small cubes. Mix into the salmon mixture.
Divide the pie dough in half. Roll out both pieces of dough on a floured surface to a rectangle about three mm thick. Butter the give and spread with the one dough rectangle. Fill with half of the filling, place the two salmon fillet strips on top and cover with the remaining amount.
Mix egg and cream or oil. Brush the edge of the pie with it.
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