Salmon quiche

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Ingredients

For one quiche

• 1 shortcrust pastry
• 7 oz (200 g) salmon fillet (thick slice)
• 7 oz (200 g) button mushrooms
• 2 shallots
• 1 bunch chives
• dill
• 4 eggs
• 4/5 cup (20 cl) crème fraîche
• 2 tbsp (25 g) butter
• salt, pepper

Preparation

• Wipe the mushrooms clean
• Slice the mushrooms and shallots
• Fry the mushrooms and shallots over a medium heat to remove excess water
• Mix together the cream and 4 eggs, adding salt and pepper
• Add the dill and chives to the cream and egg mixture
• Beat the mixture to incorporate some air
• Place the pastry into a buttered flan dish and use a fork to prick it with small holes
• Brush the base of the pastry with egg yolk and cook in a 400°F (200°C) oven for 5-10 minutes to seal the pastry base
• Cut the salmon fillet into 4/5" (2 cm) cubes
• Put the salmon onto the pastry base, add the shallot/mushroom mixture, then cover with the egg and cream mixture
• Bake in the oven for 30 minutes at 400°F (200°C)

Suggestion

• I recommend a little chive and dill cream, which would go beautifully with this recipe. It is very easy to make:
• Cut the dill and chives into very small pieces
• Stir into the whipping cream and add lemon juice
• Add salt and pepper to taste
• You can also serve the quiche decorated with a little salmon roe.