Smoked salmon is well-suited to using in starters, its strong flavour often precluding the need for large amounts. And as starters go, this is one of the easiest – once the pastry is ready to go all you do is add the filling and bake – and, thanks to the richness of the contents, tastiest.
Ingredients
Method
Set the oven to 180C/160C fan/gas mark 4.
Line a 23cm quiche tin with the pastry, following the instructions on the packet.
Arrange the smoked salmon trimmings on the base of the pastry.
Beat the eggs, yolk and double cream and season with salt, pepper and nutmeg. Pour the egg mixture over the salmon trimmings and dust the surface with cayenne pepper. Bake for 30-40 minutes.
Serve on warmed plates with a simple salad tossed in vinaigrette.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
