7-ounce fresh salmon, skin removed and sliced in 2 cm cubes
1 3/4 -ounce smoked sockeye salmon
olive oil, for frying
salt and pepper
Recipe - how do you make it
A super easy savory quiche with salmon. In this recipe we use both fresh and smoked salmon. Have it for lunch, dinner or even Sunday breakfast! Enjoy.
Recipe - steps
1 Preheat the oven to 350°F/gas 4 and grease a 10 inch cake tin.
2 Add olive oil to a large sauce pan and fry the spinach. Season with salt and pepper.
3 Drain the spinach through a sieve and press on it with a spoon to get out most of the liquid. Spread out the spinach on a cutting board and leave to evaporate the excess liquid.
4 Line the tin with the puff pastry and prick the base with a fork.
5 Whisk the eggs and mix with the creme fraiche, double cream and grated cheese in a bowl. Season the mixture with salt, pepper and lemon zest.
6 Add 25% of the mixture to the cake tin and arrange the fresh salmon, spinach and smoked salmon on top of the first layer. Pour over the rest of the egg-cream mixture and put it in the preheated oven for 45 minutes.
7 Leave the quiche to cool slightly and garnish with fresh dill.
