Smoked Salmon Quiche
Mix 250g flour and 1 tsp salt in a bowl. Add in the centre 125g margarine or butter, 1 egg and 50ml cold water. Mix and knead. Leave for 2 hours in fridge.
Mince 100g Mersey Point Fish Products smoked Salmon Bits in blender or food processor. Mix bits with 4 eggs, 300ml sour cream or Ricotta, salt and pepper to taste. Mix until creamy.
Spread mixture on pie shell. Bake in oven at 400°F for 30-40 minutes.
Instead of the traditional quiche shell you can also use (leftover) rice.
• 2 1/2 cup boiled rice
• 1 tbsp butter, 1 tbsp oil, (2-3 tbsp grated cheese is optional)
• Mix rice, butter, oil and cheese. Line your baking dish with this mixture. Use your hands or a wet spoon.