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.
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.
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.
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.
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