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Recipe: Salmon and Watercress Quiche

Click here to read 32 reasons watercress is beneficial for your health and body. 


For the pastry

200g plain flour, plus a little extra for dusting 

100g chilled butter, cut into small cubes

30g Parmesan (optional), finely grated 

1 medium egg yolk, beaten 

For the filling

350g (about 3) salmon fillets 

juice of ½ lemon

a generous knob of unsalted butter 

1 medium onion, finely sliced 

200g new potatoes, ideally Jersey Royals, cut into 1.5cm chunks and parboiled 

50g watercress (any tough stalks discarded), finely chopped 

2 tbsp chopped dill

3 medium eggs 

1 x 300ml carton double cream

½ tsp pink peppercorns or mixed peppercorns, lightly crushed


First, make the shortcrust pastry. Put the flour, butter and Parmesan into a food processor with a pinch of salt. Whiz until it resembles breadcrumbs. Beat the egg yolk with 3 tablespoons ice-cold water and add. Pulse until the mixture just comes together to form a dough, adding a little more water if you think it's needed. Wrap in clingfilm and put in the fridge to rest for 30 minutes before using.

Lightly grease a loose-bottomed fluted rectangular tart tin about 30cm x 20cm. On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges to neaten, then prick the base all over with a fork and return it to the fridge for a further 30 minutes. Don't be tempted to skip this step – it helps prevent any shrinkage in the oven.

Preheat the oven to 200°C, fan 180°C, gas 6, and put in a baking sheet to heat up. Tear off a sheet of foil big enough to enclose all your salmon fillets and lay it on a work surface. Put the salmon in the middle, add the lemon juice, season and scrunch to seal tightly. Bake in the oven for 12 minutes, then remove and set aside to cool.

Take the pastry case out of the fridge, line with baking paper and fill with baking beans. Place in the oven on the hot baking sheet and bake for 20 minutes. Then remove the paper and beans, and return the case to the oven for a further 5-6 minutes. This will allow the pastry base to dry out before you pile in the filling.

Reduce the oven to 180°C, fan 160°C, gas 4. Melt the butter in a frying pan over a medium heat. Add the onion and let it soften for 8 minutes. Remove from the heat and leave to cool, then spoon evenly into the pastry case. Thickly flake the salmon (discarding the skin) and scatter it over the onions along with the parboiled potatoes and most of the chopped watercress and dill.

Whisk together the eggs and cream, season well with salt and pour into the pastry case. Scatter with the remaining watercress, dill and the peppercorns. Place on the hot baking sheet in the oven and bake for 30 minutes or until the filling has just set and the top is turning golden.

[Recipe courtesy of Sainsburys Magazine]

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