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Recipe of the Month Salmon and Watercress Quiche


Preparation time 30-60 minutes Cooking time 25 minutes Serves 4-6


Ingredients For the pastry case


200g plain flour, plus extra for dusting 100g butter, cut into small pieces, plus extra for greasing 1 egg yolk A little water


For speed, or if you don't like making pastry, use a pack of the ready-made variety.


For the filling


400g salmon fillet A little butter or groundnut oil Salt and black pepper 2 large handfuls watercress 4 eggs 400ml double cream


Method


You can make the pastry in a food processor according to the manufacturer’s instructions or if you prefer, rub the butter into the flour in a bowl with your fingertips. Add the egg yolk and just enough water to bring the dough to a firm ball.


Roll the pastry out large enough to line a loose- bottomed 24cm wide, 3.5cm deep tart tin. Lightly butter the tin, and then dust it with a small amount of flour, knock out the surplus then lower in the circle of pastry making sure you push it right into the edges. Be careful not to make holes or tear it. Trim the excess pastry and place in the fridge to chill for 20 minutes.


Set the oven at 200C/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans or a saucer and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans or saucer


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Peppery watercress and salmon make a great combination and foil out.


Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.


For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes break apart easily. Remove from the oven. Leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.


Wash the watercress leaves, removing and discarding the thickest of the stems. Put the wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.


Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.


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