Serves 6
shortcrust pastry, made using 6 oz (175g) self-raising flour
Filling
4 eggs or 3 whole eggs and 1 egg yolk
1/2 pint (300ml) single cream 1/4 pint (150ml) soured cream salt and freshly milled pepper 6 oz (175g) smoked salmon 1 oz (25g) butter
Heat the oven to 375°F (190°C) or Gas no. 5. Roll out the prepared pastry to a circle on a lightly floured work surface and use to line a 10 inch (25cm) quiche tin (with removable base) or flan ring set on a baking tray. Chill while preparing the filling.
Lightly mix together the eggs, single cream and soured cream and season with salt and pepper. Strain into a jug. Trim and cut the smoked salmon in bite-sized pieces and arrange evenly over the base of the pastry case. Pour in the cream mixture and dot the surface with flakes of butter. Place in the centre of preheated oven and bake for 40 minutes until set. Serve warm.
Variation: Instead of the salmon use 8 oz (225g) peeled prawns, thawed and thoroughly drained if frozen.