SALMON, LEEK & TOMATO QUICHE

400g leeks,

400g tomatoes,

500g salmon fillet in thin slices,

300ml cream,

1 egg + 2 yolks,

125ml milk,

100g butter,

60ml white wine,

finely chopped chives,

salt, pepper,

paprika.

Oven: 180C/Gas 4

Serves: 4

METHOD

Line a deep quiche tin with pate brisee, bake blind.

Prepare leeks, mince, sweat with butter, wet with some white wine, add 100ml cream, reduce and season.

Cut tomatoes into rounds 1cm thick, bake to dry out, remove skins.

Season salmon with salt, pepper & paprika.

Place leeks in tart shell,

Mix cream, eggs, seasoning, pour over leeks, bake 180C 10 mins.

Add salmon & tomato circles.

Bake to set eggs.

Scatter with chives, serve hot.