Salmon and Chive Tart / Quiche

Smoked and fresh salmon and chive quiche

This recipe uses a tasty mix of fresh and smoked salmon in a rich cream with chives and a little parmesan  cheese. All set in a crisp short crust pastry. Great for lunch, a picnic, or a light supper. Serves 4 - 6 depending!

Ingredients

Use short crust pastry for the base (see separate recipe)

250g smoked salmon
200g freshly cooked salmon
600ml double cream
3 eggs
1 egg yolk
Fresh chives finely chopped
Salt and pepper

Method

We eat square so we have used a 9" square tin. However square tins are not common so any quiche or tart dish or tray of a similar size will be fine.
Preheat the oven to 180 degrees.
Roll out the pastry and line the tin (you can keep that in the fridge whilst you make the filling).

Beat the eggs, yolk and cream together. Add the salt and pepper.
Now grate some cheese into the base of the prepared tin.
Then flake the cooked salmon on top spreading evenly. Repeat this with the smoked salmon.
Carefully poor the cream mix over the salmon and cheese, try not to move the filling around in to clumps.
Transfer to the oven and bake for 45 minutes.

TIPS:
You can put some cheese on top before cooking but that may burn and look unattractive so we prefer to include it earlier.
Brush the top edge of the pastry with some egg yolk (use the one you separate before combining it) to get a nice rich brown colour when baked.