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Salmon quiche recipe
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110 ratings
Created by the Tesco Kitchen
A great way to make the most of flavoursome salmon fillets and an exciting twist on classic quiche. A buttery pastry case filled with moist salmon and a gorgeous crème fraîche mix - the perfect light lunch or picnic hamper delight. See method
Ingredients
For the quiche pastry
- 110g (3 3/4oz) plain flour
- 50g (2oz) cold, diced butter
- pinch of salt
- cold water, to mix
For the filling
- 440g (14 1/2oz) salmon fillet
- salt
- pepper
- 4 eggs
- 200ml double cream
- 200ml (7fl oz) crème fraiche
Each serving contains
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Energy
3755kj
906kcal
45%
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Fat
76g
109%
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Saturates
40g
201%
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Sugars
2g
3%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 23.5g
Protein 34g
Fibre 1.2g
Method
- Preheat the oven to 200°C, 400°F, Gas 6 and put in a baking sheet to warm.
- Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together. Form into a ball, cover with cling film and refrigerate for 20-30 minutes.
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- Meanwhile season and bake the salmon in a dish in the oven with a little oil for about 15 minutes or until the fish just starts to flake apart. Leave to cool. Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold.
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- Flake the salmon into pieces and spread evenly over the pastry base. Whisk together the eggs and cream and crème fraîche and season, then pour over the salmon.
- Bake in the oven for 25-30 minutes until just set and golden brown. Leave to cool before serving.
See more Salmon recipes