HOT-SMOKED TROUT QUICHE

Ingredients - serves 6

For the pastry

175g white spelt flour

75g salted butter, fridge cold

Cold water, to bind

For the filling

1 small onion, diced

75g frozen peas

125g hot smoked trout (I use chalk stream)

75g cream cheese

small handful fennel fronds

4 large free-range eggs

100ml double cream

Method

  • Sieve the flour into a large bowl.  Toss the block of butter in the flour and, coarsely grate into the flour, then rub in with your fingertips, just until the mix looks like coarse breadcrumbs.

  • Add just enough water to bring the pastry together and collect it into a ball with your hands, flatten into a round, wrap with clingfilm and place to rest in the fridge for 30 minutes. This will make the pastry much less elastic and easier to roll.

  • Roll out the pastry to 2-3mm thick and line a 23cm flan tin. Return to the fridge to rest for a further 30 minutes. Meanwhile preheat your oven to 180C.

  • Blind bake for approx. 20mins until golden brown and crisp.

  • Sweat the onion with a knob of butter and pinch of salt until softened. Add the peas for the final minute to thaw.

  • Place the onion and pea mix at the base of the pastry case, top with the trout flaked into small pieces and teaspoons of the cream cheese. Arrange the fennel fronds and add a generous amount of freshly ground black pepper, and sprinkle of fennel seeds if liked.

  • In a jug, beat the eggs and cream together with a fork, season with salt, then pour evenly over the filled pastry case.

  • Bake at 180C for approx. 25mins until the quiche filling is golden-brown and set.

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