| pastry |
Scatter fish in pastry case, then capers and gherkins, then pour in cream. Cook in moderately slow oven 30-35 minutes or unti surface is golden brown and centre is firm. Rest 10 minutes, then remove from tin. |
| 110g flour |
sift |
crumble |
Mix to a smooth dough. Wrap, refrigerate 30 minutes. Roll as thinly as possible. Line 19cm quiche tin, avoiding too much stretching. Brush with egg. Prick with a fork. Bake 20-25 minutes or until crisp and golden. |
| salt |
|
| 50g butter |
softened |
| 25g parmesan |
grated |
|
mix in |
| cold water |
|
sprinkle in |
| 1 egg |
beaten |
| filling |
| 250g smoked salmon trimmings |
|
| 225g smoked haddock fillet |
Place in saucepan, bring to simmer, cover, poach gently 2 minutes. |
drain fish |
flake |
| 110g kipper fillet |
| bay leaf |
| pinch ground mace |
| 55ml milk |
heat milk |
mix, heat until simmering |
stir well |
| 200ml creme fraiche |
|
| 1 egg white |
beat |
| 3 egg yolks |
| pepper |
| ground nutmeg |
| 1 tablespoon capers |
rinse, drain |
| 2 gherkins |
chop |
|