SMOKED SALMON

AND SPRING-ONION QUICHE

Heat oven 190c / 375f / Gas mark 5

PASTRY.  'Quick and Simple'

225g  Plain flour

110g  Butter, cubed and very cold

30-40 ml of chilled water (3-4 tblsps)

1 Tablespoon of dried dill/ 

Salt and Pepper 

In a food processor add the flour, butter, salt and pepper.

Blend until mixture resembles bread crumbs.

Add dried dill and half of the water, blend again.

Continue to add water until the pastry forms a ball.

Remove from the bowl, wrap in cling film and place in the fridge for 20 minutes.

Meanwhile

Butter a 22-25 cm / 9-10" Quiche dish

Remove the pastry from fridge and place on a floured board, roll out pastry 

into a circle shape.

Place in the quiche dish and trim away any excess pastry.  

Using a fork prick all over the base and sides.

Put in the oven and bake blind for 20-25 minutes until slightly golden, don't 

overcook.

Remove from oven

Reduce the oven temperature to 170c / 325f  Gas mark 3 

QUICHE

2 large eggs + 1 egg yolk

150 ml single cream

150 ml milk

110g smoked salmon

125g cooked salmon (hot smoked salmon from the May recipe, would be perfect)

150g Spring onions including the stalks, thinly sliced.

Salt and pepper.

In a large mixing bowl, add the eggs, egg yolk, cream and milk, mix well together.

Add the sliced spring onions, salt and pepper, mix well.

Pour the egg mixture into the quiche dish.

Place in the oven and cook for 30-40 minutes and cook until the quiche is 

golden and the egg mixture is set.

This quiche is delicious served warm with a simple salad of lambs tongue salad 

with sliced red pepper

and dressed with  balsamic and virgin olive oil, salt and pepper.

It would also be perfect for a river bank picnic.

Recommended wine   Gewurztraminer or a good quality dry cider./

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TWO SALMON PATE

served with

 FRESH CRUSTY  BREAD

This pate is perfect for a picnic on the riverbank or a light lunch at home 

with friends, it’s also quick and simple to make.

Two types of salmon are used, cooked and smoked, creating a wonderful taste and 

texture. 

You can prepare this recipe up to 3 days in advance and keep it in the 

refrigerator until needed.

Serves 6            

Chill for at least 1hour before serving.

Pate

350g cooked salmon .. flaked

100g smoked salmon .. finely chopped

85g (1 large heaped tblsp) finely chopped onion

2 cocktail gherkins ..finely chopped

2 tblsps good mayonnaise

2 tblsps creme fraiche

1/2 tsp dijon mustard

1/2 tsp grain mustard

5-10 drops of tabasco (optional)

Juice of 1/2 lemon

1/2 cap Noilly Prat (Vermouth)

Salt and freshly ground pepper to taste.

1 tblsp chopped fresh dill or 1/2 tblsp dried dill

1 tblsp chopped fresh chives

1 lemon and 1 lime, quartered. For garnish.

 Butter seal.

100g unsalted butter ..melted

small bay leaves for decoration 

In a large mixing bowl place the cooked salmon, smoked salmon, chopped onion 

and chopped gherkins, mix well.

In a smaller mixing bowl add the mayonnaise, creme fraiche, dijon mustard and grain mustard, 
lemon juice, Tabasco, salt and freshly ground pepper.

Mix well and taste, adjust the seasoning if necessary. Add the chopped herbs.

Finally add the mayonnaise mixture to the salmon and mix in well.

Place the salmon pate in a serving dish and put to one side.

Melt the butter in a saucepan and pour over the salmon pate, making sure the 

butter  completely seals the pate, decorate with bay leaves and leave to cool. 

When the butter has set, cover the pate dish with cling film and place in the 

fridge for at least 1 hour.

Serve with fresh crusty bread 

Suggested wine.

Gewurztraminer. Chilled and at least 3 years old. 

Quiches and pate's

Salmon recipes

River bank pasties