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Hot Smoked Salmon and Crab Quiche

Hot smoked salmon and crab Quiche

Ingredients:

1 Hot smoked salmon tail
225g shortcrust pastry
1 large leek, chopped
Clove of garlic
Pinch on saffron
15g butter
300ml stock (fish or vegetable)
25ml white wine
Juice of one lemon
pepper & chilli (to season)
3 eggs
200ml double cream
175g white crab meat

Method:
Make the shortcrust pasty first if not using ready-made, both are brilliant.
Roll out the pastry and line a flan ring. Lay the pastry in the ring, cut off excess pastry (remember it can shrink so don't remove too much) prick the surface and cover with greaseproof paper. Fill with dry beans or chickpeas and bake for 10 minutes. Take it out, remove the beans and allow to cool.

Cook the chopped leeks in butter with the garlic until soft. During this time, soak the saffron in a tablespoon of warm water. When the leeks are soft, add the saffron and water. Cooking together until water has disappeared.

Boil the stock and wine together until it has reduced to 100ml. Into this liquid add the lemon juice, a bit of pepper and chilli for seasoning. Then add the cream to this mixture and beat in the eggs.

Layer the leeks on the bottom of your quiche, sprinkle the crab meat over this and add the hot smoked salmon tail, broken up into small pieces. Pour the egg and cream mixture over this until the quiche is full. Place in the oven and cook for 20 mins or until golden brown.

Gu math blasda! Very tasty!