This page contains a Flash digital edition of a book.
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


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

Please mention Shepperton Matters when responding to adverts


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.

Recipes are sponsored by

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44