Would make a great appetiser too!

  • Prep time: 20 mins
  • Cooking time: 45 mins

Ingredients you will need

  • 500g (1lb 1oz) pack ready-to-use shortcrust pastry
  • 85g (3oz) pack watercress
  • 2 eggs
  • 200ml (7¼fl oz) crème fraîche
  • Salt and pepper
  • Sprigs of dill, to garnish

Method

Preheat the oven to 200°C/400°F/gas 6. You will need 6 x 8 cm individual flan tins.

Roll out the pastry to a thickness of about 5mm and cut 6 rounds using a saucer as a guide to line the tins. Set aside to rest for 10-15 minutes in the fridge. Trim excess pastry.

Place the tins on a baking sheet. Prick the base randomly with a fork then line with baking parchment and fill with baking beans. Place on the pre-heated tray and bake in the oven for 10 minutes, until the pastry is just cooked. Remove the baking parchment and beans and return to the oven for a further 5 minutes until the pastry is crisp.

Reduce the oven temp to 180°C, gas mark 4.

Chop the watercress. Place in the pastry case. Top with the salmon.

Beat the eggs in small bowl. Add the crème fraîche and stir. Pour this egg mixture into the pastry case over the salmon and watercress. Season. Bake in the oven for 25-30 minutes, until the egg mixture has set.

Remove from the oven and leave in the tin for 5-10 mins. Remove from the tins and serve warm or cold garnished with dill.

* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.