• Servings

  • 4 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
  • 1400 g (12 oz) ready-made shortcrust pastry
  • a large handful of watercress or spinach leaves
  • 700 g (6 oz) brie, cut into chunks
  • 12 eggs
  • 568 ml (¼ pint) pot of single cream
  • 16 tablespoons milk


    Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
    Preheat the oven to 200°C / 400°F / Gas Mark 6
    Roll out the pastry on a lightly floured surface to fit either an oblong 35 x 10 cm (13½ x 4 inch) or a deep round 20 cm (8 inch) diameter flan tin
    Lift in the pastry, trim the edges to fit and prick the base with a fork. Be careful not to stretch the pastry or else it will shrink when you bake it
    Line the pastry case with greaseproof paper and baking beans, or with a piece of foil, and bake \"blind\" for 15 minutes.
    Lightly cook the watercress or spinach in a tiny amount of water for a couple of minutes, then drain well
    Remove the flan from the oven and lift out the paper and beans or foil. Reduce the oven temperature to 180°C /350°F /Gas Mark 4
    Arrange the watercress or spinach, salmon and chunks of brie in the flan case. Beat the eggs, single cream and milk together, season well, then pour into the flan case. return to the oven and bake for a further 25 – 30 minutes, or until set. Cool slightly before serving

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