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Poached salmon, baby leek and blue cheese quiche

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

To make the pastry; sift the flour and salt into a large mixing bowl.

Quickly rub the margarine and lard into the flour until the mixture resembles breadcrumbs.

Sprinkle in 2 tablespoons water. Use a knife to mix and cut the mixture, adding more water to bring the mixture together with your hands to form a smooth ball of dough.

Wrap in cling film and chill for 30 minutes.

Preheat the oven to 180C/gas 4.

Roll out the pastry and line a 20cm flan ring.

Prick the base, line with greaseproof paper and fill with baking beans.

Bake blind for about 20 minutes until the dough is set. Carefully remove the greaseproof paper and baking beans.

Brush the base with beaten egg and bake for a further 5 minutes until the pastry base is firm. Remove from the oven, but leave the oven on.

This recipe is by Jean-Christophe Novelli in association with Superquinn. 

Main ingredients
Eggs, Cheese, Fish, Vegetables

Recipe Type
Dinner, Easy, Entertaining, One Pot

Special Info
Pregnant Mums

Level of Difficulty
Medium

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