Salmon and Spring Onion Quiche

Fishboxer Claire Wallace-Watson from Newcastle-Upon-Tyne

This dish is extremely versatile and can be made using either fresh, cured or smoked salmon

Ingredients

For the pastry:

• 200g plain flour
• pinch of salt
• 100g cold butter (cut into small cubes)
• 1 large egg yolk
• cold water to mix

For the filling:

• 400g salmon (pre-poached fillet, smoked or cured)
• salt and pepper (to taste)
• 3 spring onions
• 15g butter
• 1 tsp olive oil
• 4 large eggs
• 400ml double cream

Method

1. Make the pasty by rubbing the butter into the flour until it resembles breadcrumbs.
2. Add the beaten egg yolk and just enough water to bring the dough to a firm ball. Be careful - If you add too much water the pastry will shrink in the oven.
3. Knead gently until combined.
4. Wrap the pastry in cling film and chill in the fridge for at least 30 minutes.
5. Heat the butter and olive oil in a frying pan over a medium heat.
6. Trim and cut the spring onion into 4cm lengths.
7. Gently fry the spring onions in the butter and olive oil for 5 minutes then drain on to kitchen paper.
8. Roll out the pastry.
9. Line a loose-bottomed flan tin with the pastry.
10. Cover with cling film and chill in the fridge again for at least 30 minutes.
11. Heat the oven to 200C, 400F or Gas 6.
12. Put a baking sheet on the middle shelf to heat.
13. Remove the pastry-lined tin from the fridge and trim the edges.
14. Prick the bottom gently with a fork.
15. Line the pastry with tin foil and then add baking beans or rice and slide onto the hot baking tray.
16. Bake ‘blind’ for 15 minutes.
17. Remove from the oven and carefully remove the foil and beans/rice and return to the oven for another 5-8 minutes.
18. Reduce the oven temperature to 180C, 350F or Gas 4.
19. Flake/cut the salmon into large pieces and place in the pastry case along with the spring onions.
20. Whisk together the eggs and cream and season with salt and pepper.
21. Pour over the salmon and spring onions and bake for 20-25 minutes until the middle is just set.
22. Serve and enjoy either hot, warm or cold.