Out & About Summer 2021

RECIPE FROM MRS B’s KITCHEN

A t the heart of most picnic spreads is a delicious

quiche, so easy to prepare in advance and partners well

with a variety of other picnic foods. One of our favourites is the classic combination of salmon and asparagus – a match made in heaven. Salmon and Asparagus Quiche

of breadcrumbs, then add the egg yolk and water and pulse again until the dough starts to come together). 2. Tip the pastry onto your work surface and lightly bring together into a ball. Gently form into a flattish disc, wrap in cling film and put into the fridge to rest for about 30 minutes. 3. Roll out your pastry on a lightly-floured surface to the thickness of about 3mm (try not to over flour, as it will make the dough heavy). Lightly grease a 22cm/8½in flan dish – preferably a metal one (it conducts the heat much better, meaning good crisp pasty!). Using your rolling pin, place the pastry into the flan tin and gently push well down into the bottom and into the flutes/corners – close to the metal. (Leave pastry overhanging the tin as it may shrink slightly in the oven) – return to the fridge for half an hour. Preheat the oven to 200°C or gas mark 4. 4. Place lined tart tin onto a baking tray and bake blind for 10 minutes, until lightly golden and crisp. Allow to cool. Score the outside of the pastry where it over hangs the tin, and gently snap off along the score line. Reduce oven temperature to 180C 5. For the filling: Drizzle a large piece of foil with olive oil and place the salmon fillets on top. Squeeze the lemon juice and a small drizzle of olive oil over the salmon, season with salt and pepper and close the foil over the salmon, making a parcel. Bake for about 10-15 minutes (depending on thickness of the salmon) until just cooked

through. 6. Finely chop the dill.

Serves 6 Preparation time: 40 minutes plus chilling time Cooking time: 30 minutes Ingredients Pastry 175g plain flour (plus extra for dusting) 75g cold unsalted butter, cubed (plus extra for greasing) 1 egg yolk Fine salt Filling 2 salmon fillets (about 120g each) 100g asparagus ½ lemon Small bunch of dill 3 x eggs (about 150g in total) 150ml double cream Fine salt Pepper Method 1. Pastry: Put the flour and salt in a large bowl* and mix. Add the cubed cold butter and lightly rub the butter into the flour using your fingertips until a breadcrumb consistency is achieved. Add the egg yolk and a small amount of water and stir into the flour mixture with a flat knife to bring together into large clumps. (*alternatively put the butter, flour and salt into a food processor and pulse until it forms little pieces about the texture

7. When the salmon is cool, gently flake into largeish flakes, season gently and mix with chopped dill. 8. Bring a pan of salted water to the boil, for blanching the asparagus. Snap off the woody ends of the asparagus. Plunge into the boiling water for two minutes then drain and refresh by plunging into cold water. Cut the heads off the asparagus, keeping them for later. Chop the stalks into 1cm pieces – these will go into the bottom of the quiche. 9. Mix the eggs and cream together, season with salt and pepper. 10. Arrange the chopped asparagus stalks, ¾ of the cheese, if using, and the flaked salmon mixture in the bottom of the baked pastry case.

Pour over the cream mixture, arrange the asparagus spears prettily and top

TOP TIP fromMrs B’s Kitchen We like to use double cream in our quiches as opposed to milk as it makes

with another sprinkling of

cheddar - and place back into

the oven and cook for 20-30 minutes or until just set.

the set mixture really smooth and creamy!

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O&A SUMMER 2021