Golden salmon, dill and chive quiche
Enjoy all the flavours of the classic brunch favourite – Eggs Royale – in this salmon quiche. Buttery dill shortcrust pastry, a rich custard, and salmon three ways – smoked, hot-smoked and salmon roe. Freshlay Farms Golden Yolker® eggs lend a naturally golden colour which makes this dish a joy to serve on its own, or as part of a wider spread.
Ingredients
Metric
Imperial
DILL SHORTCRUST PASTRY
- 250g of plain flour
- 1/2 tsp fine sea salt
- 125g of unsalted butter, chilled and diced
- 1 tbsp of chopped dill
- 1/2 lemon, zested
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tbsp of ice cold water
FILLING
- 5 Freshlay Farms Golden Yolker® eggs
- 300ml of double cream
- 100ml of whole milk
- 1 small shallot, finely chopped
- 2 tbsp of capers, rinsed and lightly crushed
- 1 tbsp of finely chopped chives
- 1 tbsp of chopped dill
- 1/2 lemon, zested
- 60g of Gruyère, or Cheddar, finely grated
- 180g of hot-smoked salmon, flaked
- 80g of smoked salmon, torn
TO FINISH
- 40g of salmon roe
- chopped dill
- finely chopped chives
- lemon zest
- crème fraîche
Equipment
- 24cm loose-bottomed tart tin
Method
To make the pastry, rub together the flour, salt and butter until it resembles coarse breadcrumbs (or pulse together in a food processor). Stir through the dill and lemon zest, then add the egg yolk and enough cold water to bring the dough together. Mix until it just forms a cohesive dough, then shape into a disc, wrap and chill for 30 minutes
- 250g of plain flour
- 1/2 tsp fine sea salt
- 125g of unsalted butter, chilled and diced
- 1 tbsp of chopped dill
- 1/2 lemon, zested
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tbsp of ice cold water
Once chilled, roll out the pastry to approximately 3mm thick. Line the tart tin, pressing the pastry into the corners, then trim the edges. Chill for a further 20 minutes – this helps prevent shrinkage during baking
Preheat the oven to 180°C. Line the pastry case with baking paper, fill with baking beans and blind-bake for 20 minutes. Carefully remove the paper and beans, then return the case to the oven for 8-10 minutes until lightly golden and dry. Remove and reduce the oven temperature to 170°C
To make the filling, whisk together the eggs, double cream and milk until smooth. Season well, then stir through the shallot, capers, herbs, lemon zest and cheese
- 5 Freshlay Farms Golden Yolker® eggs
- 300ml of double cream
- 100ml of whole milk
- 1 small shallot, finely chopped
- 2 tbsp of capers, rinsed and lightly crushed
- 1 tbsp of finely chopped chives
- 1 tbsp of chopped dill
- 1/2 lemon, zested
- 60g of Gruyère, or Cheddar, finely grated
Arrange the salmon evenly over the base of the pastry case. Pour over the custard, filling the case almost to the top. Tap gently on the work surface to remove any air bubbles
- 180g of hot-smoked salmon, flaked
- 80g of smoked salmon, torn
Bake the quiche for 35-40 minutes, or until the edges are set and the centre has a slight wobble. The residual heat will continue to cook the custard
Allow the quiche to cool slightly then remove it from the tin and leave to cool to room temperature (or you can serve it warm). It should hold its shape but remain soft in the centre
When ready to serve, sprinkle the salmon roe over the quiche, along with some dill, chives and a little lemon zest. Slice and serve with some crème fraîche
- 40g of salmon roe
- chopped dill
- finely chopped chives
- lemon zest
- crème fraîche
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