(Serves 4-6)

Ingredients

• Quiche pastry 8oz plain flour
• 4oz butter
• 1 egg
• 1 egg yolk

Filling

• 8oz (500gm) our award winning smoked salmon
• 3 large eggs
• 12fl ozs cream (325ml) or 6 fl oz crean=m and 6 fl oz milk
• Juice of half a lemon
• 1-2 tablespoons of chopped fresh parsley
• 10in (25.5cm) quiche or flan tin (preferably metal) with fluted edge and removable base.

Smoked Salmon Quiche

1. Beat eggs well and slice butter into thin slices and mix into eggs.
2. Add flour gradually working it into a thick paste.
3. Roll out to size of flan dish and line dish, pressing pastry firmly into tin.
4. Cover bottom of pastry lined flan dish with thin slices of smoked salmon (using about half the fish) and leave in the fridge for about fifteen minutes.
5. Meanwhile make the filling
6. Chop the remainder of the salmon into small pieces
7. Add to beaten eggs
8. Add cream (or milk and cream), chopped parsley and lemon juice
9. Pour into pastry lined tin and bake in a hot oven (200 deg C/Gas 6) for 25 – 30 minutes until quiche is set in the centre and has turned golden brown and looks puffy

Verdict: Simply delicious..

This entry was posted on Thursday, July 10th, 2008 at 2:19 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.