Salmon, Smoked Trout & Watercress Quiche

A simple salmon, smoked trout and watercress quiche that tastes just divine. Served with a crunchy salad and new potatoes this makes a delicious lunch or supper.


Quiche is one of my favourite cold savoury foods. I enjoy experimenting with different flavours. I tend to make one and use it for lunch and dinner for several days, changing the accompaniments. Some people like quiche warm, in which case just heat gently in the oven, but for me it has to be cold straight from the fridge.

Gluten-Free Salmon, Smoked Trout and Watercress Quiche

A delicately fish flavoured quiche

Ingredients

1 quantity Shortcrust Pastry

For the filling:

  • 1 salmon fillet
  • ½ pack smoked trout flakes (c.50g)
  • handful of watercress
  • 2 eggs
  • 1 tub crème fraîche (200ml)
  • c.50ml milk
  • 50g cream cheese (optional)
  • fresh or dried herbs (I used dill)
  • seasoning

Method

  • Make the shortcrust pastry as per the recipe (Shortcrust Pastry).
  • Wrap in clingfilm and put in the fridge for 30 minutes to chill.
  • Preheat oven to 180°C, 160°C fan, 350°F, gas 4.
  • When you are ready to use, grease your flan tin and press the mixture into the tin. Don't worry if it doesn't feel like normal shortcrust pastry - it won't! You can place your pastry between two sheets of clingfilm and roll out if you prefer.
  • Prick the pastry base and bake blind in oven for 10 minutes.
  • Remove the paper and beans and bake for a further 5-8 minutes.
  • Once the pastry is in the oven baking blind, make your filing.
  • Cook the salmon as you would normally do. I usually cook mine, covered in milk, in the microwave for a few minutes.
  • Finely chop or food process the watercress.
  • Put the eggs and crème fraîche into a jug. Add milk up to the 250ml mark. Whisk together well.
  • Add the cream cheese (if using), chopped watercress, herbs and seasoning.
  • Once the pastry is cooked, remove from the oven and flake the salmon and trout over the base.
  • Pour the eggy mixture into the pastry case, over the fish, and ensure it is spread evenly.
  • Bake in the oven for around 30 minutes until set at 170°C, 150°C fan, 325°F, gas 3.
  • Remove from the oven and allow to cool.
  • Either eat warm (not hot) or chill until needed.
  • You can use smoked salmon if you prefer.
  • Try swapping the watercress for spinach.
  • For a traditional quiche try my Quiche Lorraine.