Ingredients
- 20cm shortcrust pastry sheet
- 150g raw king prawns
- 220 g salmon fillet
- Small handful of dill
- ½ lemon zested
- Salt and pepper
- 3 large eggs
- 250 ml double cream
- 2 teaspoons cornflour
Instructions
Roll out the pastry sheet to fit slightly over a quiche baking dish, trim the edges with a knife.
Preheat the oven to 180°C
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.