Spring Salmon Flan

Serves 6 to 8
For the pastry case
250g plain flour
125g butter
2 tbsp chopped fresh soft herbs such  as chives, thyme, parsley, dill or tarragon
2 tsp wholegrain mustard
1 egg, separated
About 2 tbsp cold water
For the filling
100g asparagus tips
100g small broccoli florets
450g salmon fillets
4 eggs
300ml milk
Salt and freshly ground black pepper
Freshly grated nutmeg

 

Sift the flour into a mixing bowl. Cut the butter into small pieces and add to the bowl, rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the chopped herbs and mustard. Make a well in the centre of the ingredients and add the egg yolk and most of the water. Mix to a dough, adding more water if required. Cover and allow to rest in a cool place for 15min. Roll out the pastry and use to line a 25cm deep flan case. Chill for 30min.
Prick the base of the pastry case all over with a fork and line with a sheet of non-stick baking parchment. Fill with baking beans and bake in a preheated oven at 200ºC/gas mark 6 for 10min, remove the paper and beans and bake for a further 10min. Brush the inside surface of the pastry case with a little beaten egg white when it comes out of the oven. Reduce the oven temperature to 180ºC/gas mark 4. Meanwhile, blanch the asparagus and broccoli florets in boiling water for 2 to 3min, then refresh under cold water. Cut the salmon into strips. Arrange the vegetables and salmon in the base of the pastry case. Beat the eggs together with a fork then beat in the milk. Season with salt, pepper and a little grated nutmeg. Pour into the pastry case, return to the oven and bake for 35 to 40min or until the filling has just set. Serve hot or cold.



Other Salmon recipes include:
•Whole baked salmon with hollandaise sauce
•Chargrilled spicy salmon with chilli mash
•Poached salmon with parsley sauce
•Salmon mousse
•Spring salmon flan
•Crispy fried salmon strips with tartare sauce