To prepare the dough: mix the flour and chopped margarine, salt, sugar in a blender until crumbs, add water and lemon juice (I in 1 tbsp was enough!). The dough is put in a form which is split (at the bottom, going to the sides 3 cm approximately). Prick the dough with a fork and send in the cold for 20 minutes.

During this time, prepare the filling: cook the beans in boiling salted water (2-3 minutes) with the addition of citric acid (to preserve green color). Remove from the water. Garlic crush. Beans sprinkle with lemon juice, sprinkle with pepper and put one crushed clove of garlic. Mix well and set aside to infuse. Mussels and salmon boil in the same water (about 5 minutes). Put the mussels separately. Mix with carrots (grated on a fine grater) and the second crushed garlic. Set aside to infuse. Preheat the oven to 180 gr. Salmon iterate, i.e., separated from the bones,remove the skin and to dismantle pens.

To get the form with the dough from the refrigerator. To put our toppings on the dough, along the way, sprinkling bread crumbs. Sprinkle cheese, grated on a medium grater or according to your request. Sprinkle with the pepper. Beat the eggs with milk and salt (I was little proportions as presented in the original recipe, so I had them enlarged). Pour the mixture cake and send in the oven for 40 minutes.

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