Mark Harrison

MARK'S SALMON AND SEAFOOD QUICHE

Ingredients for the chestnut pastry:

• 2oz ( 50g) flour (pref. wholemeal / granary flour)
• 4oz (100g) chestnut flour
• 3oz ( 75g) butter
• 1oz ( 30ml) /3 tablespoons of milk
• 1 beaten egg
• 1.5 teaspoons of baking powder

Ingredients for the topping:

• 8oz (200g) mozzarella cheese (grated)
• 9oz (250g) salmon
• 4oz (100g) prawns (cooked)
• 6 sliced cherry tomatoes and 2 sliced mushrooms for decoration
• 3 beaten eggs
• 1oz (30ml) /3 tablespoons of milk

(serves 2 to 3)

Place the salmon in a frying pan with a small amount of water and poach on a low-medium heat for around 10-15 minutes each side until cooked.
Mix the flour, chestnut flour and baking powder together well, then rub in the butter until it resembles fine breadcrumbs without any lumps.
Mix the beaten egg and milk together then pour gradually into the flour mixture. Knead until a smooth dough is formed, adding extra flour if the mixture is too sticky or extra milk if too dry.
Roll out the dough to a thickness of around a quarter inch (0.5cm) and place in a baking tin lined with non-stick baking paper.
Remove any skin or bones from the salmon and fill the pastry base with layers of mozzarella cheese, salmon and prawns.
Top with a final layer of mozzarella cheese and the sliced cherry tomatoes and sliced mushrooms.
Mix the eggs and milk together and carefully pour into the quiche, distributing the liquid uniformly across the surface.
Cook at 180C (350F, gas mark 4) for 45 minutes until the quiche has set and the topping is golden.