Ingredients
- 20cm shortcrust pastry sheet
- 150g raw king prawns
- 220g salmon fillet
- Small handful of dill
- ½ lemon zested
- Salt and pepper
- 3 large eggs
- 250ml double cream
- 2 tsp cornflour
- Optional - add watercress to serve
Instructions
- Roll out the pastry sheet to fit slightly over a quiche baking dish, trim the edges with a knife.
- Blind bake for approx 15 minutes until slightly coloured Prepare the salmon - skin and cut into 2cm chunks
- Chop the dill. Zest the lemon Arrange the salmon evenly on the base of the pastry case.
- Add the prawns, making sure they are evenly distributed (to avoid arguments. Scatter the chopped dill and lemon zest over the fish.
- Season with salt and pepper. Whizz up the eggs, cream, and cornflour together and pour over the salmon
- Cook for 25-30 minutes so that the filling is just set when you touch it lightly with your finger
- Cool for 5-10 minutes before serving or serve cold.