Ingredients Jump to Instructions ↓

  1. 250g salmon fillet (skinless and boneless)

  2. 6 baby leeks

  3. 200g blue cheese

  4. Handful flaked almonds

  5. 2 whole eggs

  6. 275ml double cream

  7. Freshly ground pepper

  8. salt

  9. 1 whole egg for glaze

  10. 2 handfuls of rocket salad

  11. 1 lemon (peeled and segmented)

  12. 8 sprigs chervil

  13. Basil oil (basil leaves blitzed with olive oil)

  14. Court bouillion

  15. 1 sticks celery (diced)

  16. 1 small carrot (peeled, sliced)

  17. small onion (peeled, diced)

  18. 1 bayleaf

  19. 1 tbsp white wine vinegar

  20. 5 pepper corns

  21. 110g plain flour

  22. 25g margarine (diced, room temperature)

  23. 25g lard (diced, room temperature)

  24. A pinch of salt

  25. Cold water to mix

Instructions Jump to Ingredients ↑

  1. Pastry Sift the flour and salt into a large mixing bowl. Add the softened fat and quickly rub in to the flour. When the mixture is evenly crumbled, sprinkle in 2 tbsp water. Use a knife to mix and cut the mixture, add more water to bring the mixture together with your hands to form a smooth ball of dough. Cover with cling film and rest for 30 minutes. Line an 8 -inch flan ring with pastry, prick base, then line with greaseproof paper, fill with baking beans and blind bake on gas mark 4/350F/180c for20 minutes. Remove beans and greaseproof brush with beaten egg and bake for another 5 minutes.


Send feedback