Ingredients: (makes 12 pieces)
125g / 4oz Burren smoked Salmon of Knowledge – finely chopped
1/2 x 375g / 12oz packet frozen puff pastry – defrosted
375 ml / 12 fl oz / 1 1/2 cup heaved (thickened) cream
3 middlesized eggs
1/2 teaspoon salt
Pinch of grated nutmeg
Extra smoked salmon, dill sprigs and black caviar to garnish

Smoked Salmon Quiche

Method

1. Roll out the pastry thinly and cut into 24 rounds with a 6.5 cm (2 1/2in.) cutter.
2. Line greased patty tins with the pastry rounds.
3. Beat the eggs with the cream, salt and nutmeg until well mixed.
4. Stir in the salmon.
5. Spoon the mixture into the pastry cases, ensuring that the salmon is evenly distributed.
6. Bake at 200°C (400°F / Gas 6) for 10 – 15 minutes or until puffed and golden.
7. Serve warm.

Note: For large parties, the quiches may be cooked in advance, removed from the tins and chilled. To re-heat, place on flat trays and warm at 200°C (400°F / Gas 6) for five minutes.