Friday, 11 April 2025
Chef Angela has a recipe for The Best Smoked Salmon Quiche and Wine expert Nigel has paired it with Winklestone vineyard's Bacchus (a local vineyard and winemaker just a few miles down the road in Fairwarp). Full details below:
🔴 THE BEST SMOKED SALMON QUICHE
🍷 Here's the wine pairing 🍷
To pair with the salmon Quiche - Winklestone vineyard's Bacchus. A local vineyard and winemaker just a few miles down the road in Fairwarp, available at the vineyard for around £19 a bottle
❗️ Here's the recipe ❗️
Shortcrust pastry recipe
250g plain flour
150g unsalted butter
1 free range egg
1 tbls vegetable oil
Pinch salt
Splash water
22cm tart tin 3cm deep
For the Filling
4 whole large free range eggs
150 ml fresh double cream
175g grated cheddar cheese
120g of cream cheese
200g smoked salmon
2 spring onions finely sliced
A few sprigs of chopped fresh dill
1tsp black pepper
Pinch salt
To make the Pastry
❗ In your food processor with the cutter attachment add the flour salt cubed butter and blend on low setting till it resembles fine bread crumbs. Add the oil and then break in the egg as the mixture starts to bind add a few dribbles of water so the pastry forms a ball. It should be soft and pliable but not soggy.
❗ On the work top lay a large sheet of cling film dusted with some flour and roll out the pastry ball to 1 mill thick. Take the top right hand corner of the cling film and flip over the rolling pin then peel back the cling film leaving the pastry over the pin. Place the tart tin on the cling film and lift the pin with the pastry over it gently press the pastry into the tarte tin and then roll the pin over the edges. Prick the base with a fork all over then line the pastry with non stick baking parchment and chill while you make the filling.
❗ The Filling
Break the eggs in a large bowl and whisk with a fork. Slice up the smoked salmon into pieces about an inch square and add this and all the other ingredients together and combine well.
❗ Cooking the Pastry
❗ Take the cold pastry out and fill the lined tin with beans or rice and immediately place in a fan oven at 180c for 20 mins. Take out and remove the beans and the parchment then return to the oven for 8 minutes so the pastry is pale golden just around the edges.
❗Fill this now with the smoked salmon mixture and return to the oven on the middle shelf at the same heat for approx 25-30 mins but keep an eye on it. The filling should be set not wobbly and slightly risen.
Enjoy with a crisp salad.