Smoked Salmon, Dill and Sunblush Tomato Quiche
Smoked salmon, dill, egg, and sunblush tomatos come together to form this fabulous quiche.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
- 500g pack shortcrust pastry
- 2 x 15ml spoons plain flour
- 200ml milk
- 2 medium size eggs
- 400g pack Swiss fondue mix
- 15g pack dill, finely chipped
- 260g pack 2 lightly smoked Scottish salmon fillets, cubed
- 100g sunblush tomatoes
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Roll out the pastry and use to line a 25cm deep loose bottomed flan ring. Line with baking parchment and baking beans and bake blind for 10 minutes then remove the paper and beans and bake for a further 5 minutes. Allow to cool whilst preparing the filling.
To prepare the filling: Combine the flour with a little milk in a bowl, then gradually add the remaining milk, egg, fondue mix and dill.
Pour the mixture into the pastry case then add the cubed salmon and sunblush tomatoes, place in the oven and bake for 35 minutes or until set.
