Recipe: Rosemary Shrager's Salmon Quiche

Salmon Quiche

Serves 6 


For the Pastry

240g plain flour

120g butter, cold, cut into small cubes 

2 egg yolks

2 to 3 tbs water

For the Filling

Tarragon leaves

Chives optional 

500g salmon fillet

4 whole eggs

3 egg-yolks

400ml double cream

Salt and pepper

Pinch cayenne


1 processor optional

1   23cm pastry ring or flan tin

2 large bowls

Rolling pin 


Tin foil for Salmon

Greaseproof paper

Rice or beans for blind baking 

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