Ingredients

* Quiche pastry 8oz plain flour
* 4ox butter
* 1 egg
* 1 egg yolk
Filling
* 8oz (500gm) our award winning smoked salmon
* 3 large eggs
* 12fl ozs cream (325ml)
(or 6 fl oz crean=m and 6 fl oz milk)
* Juice of half a lemon
* 1-2 tablespoons of chopped fresh parsley
10in (25.5cm) quiche or flan tin (preferably metal) with fluted edge and removable base.

Method

Beat eggs well and slice butter into thin slices and mix into eggs.
Add flour gradually working it into a thick paste.
Roll out to size of flan dish and line dish, pressing pastry firmly into tin.
Cover bottom of pastry lined flan dish with thin slices of smoked salmon (using about half the fish) and leave in the fridge for about fifteen minutes.
Meanwhile make the filling.
Chop the remainder of the salmon into small pieces.
Add to beaten eggs
Add cream (or milk and cream), chopped parsley and lemon juice.
Pour into pastry lined tin and bake in a hot oven (200 deg C/Gas 6) for 25 - 30 minutes until quiche is set in the centre and has turned golden brown and looks puffy.

Thanks to Connemara Smokehouse