RECIPE FOR: Smoked Salmon & Surimi Quiche

Ingredients: Pastry: 300g flour 200g butter 1 egg

Filling: 200g Smoked Salmon, finely sliced 100g Austrimi Seafood Highlighter Rind of 1 lemon Freshly ground black pepper 4 eggs 150ml milk 300ml rich cream 25ml brandy 2 tablespoons finely chopped chives

Method
Work together pastry ingredients to form a dough.  Knead lightly and chill for 20 minutes.  Roll out pastry to line a 28cm flan dish.  Prick base and blind bake for 15 minutes at 180°C.  Allow to cool.

Layer salmon over pastry base and scatter seafood highlighter and lemon rind on top.   Season with pepper.  Beat eggs with milk and stir in cream and brandy.   Pour mixture into flan case and sprinkle with chives.  Cook at 160°C for 55 minutes or until filling is set and golden.  Allow to stand for 15 minutes before serving.

Serves 8 - 10

 

 

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