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Ingredients
- 1 x 20cm/8” cooked shortcrust pastry case
- 200g bag baby spinach leaves, washed and patted dry
- 2 hot smoked salmon fillets
- 2 large eggs
- 180ml double cream
- Freshly ground black pepper
- 1 tablespoon chopped fresh dill
Method
- Pre-heat the oven to 200°C conventional oven, centre shelf; 190°C fanned oven; Gas 6.
- Leave the pastry case in the tin it was cooked in and place the tin onto a baking tray.
- Place the spinach in a colander and pour over boiling water, just enough to wilt the leaves. Drain and cool and then squeeze the excess water out and then roughly chop the leaves.
- Scatter the spinach over the base of the pastry case.
- Skin and roughly break up the salmon fillets and add to the pastry case.
- Whisk the cream and eggs together, season well with pepper (you shouldn’t need salt as the salmon can be salty)
- Pour the cream mixture into the pastry case and sprinkle with the dill.
- Bake for 20-25 minutes or until golden and set.
