Poached salmon, baby leek and blue cheese quiche

For the short crust pastry

• 110 g plain flour

• pinch salt

• 25 g margarine, at room temperature, diced

• 25 g lard, at room temperature, diced

• 1 egg, beaten

To poach the fish

• Little celery, carrot, onion, bay leaf, peppercorns, slice of lemon, (if you use all the ingredients you will obtain more flavour, otherwise you can simply poach the fish in a little water with a drop of white wine)

For the filling

• 250 g skinless, boneless salmon

• 50 g butter

• 6baby leeks

• 200 g blue cheese

• 2 eggs

• 275 ml double cream

• handful blanched flaked almonds

To serve

• 2 handfuls rocket

• 1 lemon, peeled and cut into segments

• 8 sprigs chervil

For the basil oil

• 8 basil leaves

• 150 ml extra virgin olive oil