We love our seafood in Australia and I am pretty sure that is because we have some of the best and freshest seafood in the world. This recipe is ideal for taking on a picnic, a boating excursion, to the family do or just as a solid family meal mid week that can double as lunch for a few days after the fact! It is equally delicious hot or cold. But dont take my word for it, get onto it. Serve with a fresh leafy salad for a totally stunning lunch...cue the white wine.
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- 380 Grams plain flour
- 190 Gram cold Butter cubed BUY
- 120 Grams ice cold water
- Pinches Pink Salt Flakes pink salt flakes BUY
- 500 Grams salmon fillet
- 160 Grams tasty cheddar, cubed
- 1 onion, peeled and halved
- 1 Tablespoon EVOO
- 4 eggs
- 100 Grams cream
- 100 Grams cream cheese
- A few snipped chives
- Pink Salt Flakes Salt and pepper to taste BUY
To make Pastry: Place flour, butter and salt into Thermomix bowl and chop 5 sec/speed 6 until it resembles large bread crumbs.
Add water through hole in lid a little at a time while kneading 30 sec/Interval.
Press into flan or quiche dish and place in freezer for at least 30 minutes.
To make Filling: Preheat oven to 180ºC.
Remove bones, slice salmon thinly and lay onto pastry base. Set aside.
Place cheese into Thermomix bowl and mill 7 sec/speed 6. Set aside.
Place onion and oil into Thermomix bowl and chop 2 sec/speed 5. Saute 3 min/Varoma/speed 1. Spread over the salmon.
Place eggs, cream, cream cheese and chives into Thermomix bowl and mix 5 sec/speed 7. Adjust seasoning and pour mix over salmon and onion. Sprinkle with grated cheese and bake for 25 minutes or until just set in the centre.
Serve with a fresh garden salad.
Pastry can be made ahead and frozen in flan/quiche dish (wrapped), up to 3 weeks ahead. Proceed with the rest of the recipe as instructed.
Use individual tartlet tins instead of one large quiche for a stunning entree, brunch or picnic.
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