Online Recipe Book

Salmon Flan

Source
Adapted from Landscape Magazine, May/June 2013 issue, page 42
Yield
6 to 8 servings (one 10" flan)
Prep info
30 min prep + 15 min rest + 5 min roll + 30 min chill + 20 min bake & prep + 40 min bake
Prep time
Not set
Cook time
2 hours, 20 minutes
Time required
2 hours, 20 minutes
Oven preheat
400F
Type
Mains - Misc
Status
Not tried
Tags

Ingredients

  • Pastry:
  • 250 g Flour - plain (2 cups)
  • 125 g butter (unsalted) (cold)
  • 2 T chopped herbs (fresh soft herbs, such as chives, thyme, parsley, dill, or tarragon)
  • 2 t whole grain mustard
  • 1 egg (separated)
  • 2 T water (cold, plus more as needed)
  • Filling:
  • 100 g broccoli florets (small)
  • 100 g chopped yellow bell pepper
  • 4 eggs
  • 300 mL milk (1 & 1/4 cup)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • grated nutmeg (to taste)
  • 450 g salmon (bones removed and cut into strips)

Method

1. Preheat the oven to 200C/400F.

Pastry:

2. Sift the flour into a mixing bowl.  Cut the butter into small pieces and add to the bowl; rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.  Stir in the chopped herbs and mustard.  Make a well in the centre of the ingredients; add the egg yolk and most of the water.  Mix to a dough, adding more water if required.  Cover and allow to rest in a cool place for 15 minutes. 

3. Roll out the pastry and use to line a 10"/25cm deep flan case.  Chill for 30 minutes.

4. Prick the base of the pastry case all over with a fork.  Line with a sheet of non-stick baking parchment and fill with baking beans.  Bake in the preheated oven for 10 minutes.

5. Remove the baking beans and paper; bake for a further 10 minutes.

6. Brush the inside surface of the pastry case with a little beaten egg white when it comes out of the oven.  Reduce the oven temperature to 175C/350F.

Filling:

7. While the pastry cooks, blanch the broccoli florets (cook in boiling water for 2-3 minutes, then drain and place in ice water for 1 minute).  Drain; set aside.

8. Stir-fry the bell pepper briefly (1-2 minutes); set aside.

9. Beat the eggs together, and then beat in the milk.  Season with salt, pepper, and nutmeg.  Set aside.

Flan:

10. When the pastry is done, arrange the vegetables and salmon in the base of the pastry case.  Pour the egg mixture in.  Place in the oven and bake 35-40 minutes or until the filling has just set.  Serve hot or cold.

Notes

SJ Note: The original calls for 100g asparagus tips instead of bell pepper, but we don't like asparagus, so I've changed that.