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Wild salmon and asparagus quiches
Fruit and vegetables
2 tsp dried
parsley
3 sprigs fresh
dill
½ tsp
chilli
flakes
2
garlic
cloves, lightly crushed
½
lemon
, sliced
220g/8oz fine
asparagus
small bunch fresh
chives
Tins, packets and jars
500g/1lb 2oz
plain flour
, plus extra for dusting
Cooking ingredients
pinch salt and freshly ground
black pepper
drizzle
olive oil
Dairy, eggs and chilled
250g/9oz cold
butter
, cut into cubes
4 medium free-range
egg yolks
8 large free-range
eggs
160ml/5¾oz
double cream
200g/7oz
Parmesan
, finely grated
100g/3½oz
gruyère
, finely grated
Meat, fish and poultry
3 x 110g/4oz boneless wild
salmon
fillets
Other
100ml/3½fl oz ice-cold water
1 free-range egg, beaten, for
egg wash
large bowl ice cold water, for refreshing
Back to recipe
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