Our seafood treat has an interesting medley wrapped in a buttery, golden crust. Whether served warm for brunch or as leftovers for an easy lunch the next day, it’s an elegant choice that never fails to impress. Perfect balance between indulgence and nourishment.
Ingredients
- 20cm shortcrust pastry sheet
- 150g raw king prawns
- 220g salmon fillet
- Handful of chopped
- dill
- ½ lemon zested
- Sea salt and freshly ground black 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 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.