Applecross Smokehouse Recipes

Applecross Hot Smoked Salmon & Asparagus Quiche

Serves 4 to 6.


For the pastry:

200g (7oz) plain flour, plus extra for rolling the pastry.
100g (3 1/2 oz) butter cut into small pieces.
1 free range egg yolk.
1 tbsp water.
Pinch of salt.

For the filling:

200g (7oz) Applecross hot smoked salmon.
4 free range eggs.
6 asparagus tips.
Salt & Pepper.
400 ml (14 fl oz) double cream.


You will need a round loose bottom tart case 24 cm (10 inches) x 3.5 cm (1 1/2 inches) deep.

To make the pastry.
Put the flour and butter into the bowl of a food processor, add a pinch of salt. Blitz until the mixture resembles fine breadcrumbs or rub the butter into the flour in a bowl by hand.
Add the egg yolk and enough water to bring the dough to a firm ball.
Flour your board and pat the pastry into a flat round large enough to line the tart tin.
Lightly butter the tin and dust with flour.
Push the pastry into the tin and trim any overhanging edges.
Chill in the fridge for 20 minutes.
Set oven at 200C/400F/Gas 6.
Line the pastry case with parchment and baking beans and bake for 15 minutes. Remove beans and return to oven for 5 minutes or until base is dry to touch.
Remove and set aside.

For the filling:
Flake the hot smoked salmon and put aside.
Lightly griddle the asparagus tips, cool slightly.
Place the hot smoked salmon onto the bottom of the pastry case.
Add the asparagus on top in a circle.
Beat the eggs lightly and add cream, season and pour over the mixture into the pastry case.
Bake for 25 minutes or until the eggs are set.

Serve as a warm starter with salad or on a buffet.         01520 755367