An admission though – the pastry case was ready made by Mr Salisbury’s and the spinach was frozen. The pastry case was a little too small to hold the full amount of cream as specified – perhaps overfilled with a complete compartment of some Sainsbury’s pancetta and 3 rather than 4 cones of frozen Spinach should have been used.
The pancetta (fried first to a nice golden colour) and spinach are scattered over flaked salmon fillets in the pastry case. Two eggs whisked into 180ml double cream plus seasoning are then poured over. Top with chopped dill. Oh, and I spread a little pesto on the pastry case first – it added much.
Bake for 20-25 minutes at 200c/180Fan/G6.
© 2004-2013 Andrew Barrow All Rights Reserved