 |
|
| 180 g | Plain Flour |
| pinch of | Salt |
| 90 g | Butter |
| water | to mix |
| Filling | |
| 200 g tin | Salmon (or use poached fresh salmon) |
| 2 | eggs |
| 1/4 medium sized (Diced) | Cucumber |
| 300 ml | Single Cream |
| 1/4 teaspoon | Anchovy Essence |
| 3 chopped | Spring Onions |
| Garnish | Sliced Cucumber |
Set the oven temperature to 220C / Gas Mark 7
Sieve the flour and salt. Rub in the butter until the consistency of fine breadcrumbs. Gradually add enouch cold water to make a rolling consistency. Roll out and line a greased 20cm or 8" flan tin or flan ring on a baking sheet/
Put in a sheet of greased greaseproof paper with the greased side touching the pastry. Cover with beans and bake blind in the centre of the oven for 10-15 minutes until the pastry is golden.
Meanwhile make the filling. Flake the salmon in a basin and beat in the eggs. Add the diced cucumber, cream, anchovy essence, onion and seasoning.
Remove the beans and paper from the flan case and spoon in the fish mixture. Lower the oven to 160C / Gas Mark 3 and bake for a further 30-35 minutes until the pastry is crisp and the filling firm.
Allow to cool and decorate with sliced cucumber.
This recipe is a personal favourite and I have made it many times. It is a particular favourite with French people.