Quiche de salmón ahumado

Ingredientes

• 1 1/2 cups all purpose flour (210g)
• 1/8 tsp salt
• 2 oz unsalted butter (60g)
• 1 tbsp olive oil
• 3 tbsp cold water (approx)
• 3.5 oz smoked salmon (100g)
• 1 tbsp chopped chives
• 3 eggs
• 1/2 cup sour cream (120ml)
• 1/4 cup milk (60ml, or cream, if you prefer)

Preparación

1. 1

   Preheat oven to 350F/175C.

2. 2

   Measure out the flour and salt in a bowl, cut in the butter then mix in the olive oil and water. Add a little extra water or flour as needed to have it sticking together but not wet or too flaky. Alternatively mix together with a mixer/food processor adding the water last a tablespoon at a time.

3. 3

   Roll out the pastry on a lightly floured surface and fill a tart/quiche pan which is approx 9.25in/23.5cm diameter and 1in/2.5cm deep. Press into the corners then trim around the edges. Prick all over with a fork. (Skip the above steps if using a ready made pastry case.)

4. 4

   Blind bake the pastry case for 10 minutes, remove from the oven, take out the parchment/foil from blind baking and let it cool slightly.

5. 5

   Meanwhile, cut the smoked salmon in to thin strips. Whisk together the eggs, sour cream, milk and a little black pepper, to taste.

6. 6

   Spread the smoked salmon out evenly across the bottom of the pastry case. Top with the chopped chives then carefully pour in the egg-cream mixture.

7. 7

   Bake for approx 25 minutes until lightly golden and set (depending on your oven, you may want to turn it a little over halfway through). Serve warm or room temperature.