Ingredients
• 1 (about 200g) salmon fillet
• 2 tsp oil
• 1 cup (150g) fresh peas or frozen peas
• 4 eggs
• 1/2 cup (125ml) pouring cream
• 1/4 cup (60ml) milk
• 1/2 cup (60g) coarsely grated tasty cheese
• 2 green onions, thinly sliced
• 1 tbs finely chopped dill
• Mixed salad leaves, to serve
Gluten free pastry
• 1 1/2 cups (225g) gluten-free plain flour
• 1/2 cup (75g) gluten-free self-raising flour
• 150g butter, chilled, chopped
• 1 egg
• 2 tbs chilled water
Method
1. To make the pastry, place the combined flours and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until a dough forms. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 10 minutes to rest.
2. Roll pastry out between 2 sheets of baking paper to 3mm-thick disc. Line a 25cm round fluted tart tin with removable base. Use a knife to trim the edge. Place in the fridge for 30 minutes to chill.
3. Meanwhile, heat oil in a small frying pan over high heat. Cook salmon for 3 minutes each side or until just cooked through. Remove from heat. Set aside for 5 minutes to cool. Coarsely flake.
4. Cook peas in a small saucepan of boiling water to 2 minutes or until bright green. Refresh under cold running water. Drain well.
5. Whisk the eggs, cream and milk together in a medium bowl. Season with salt and pepper.
6. Preheat oven to 200C. Line pastry with baking paper and fill with pastry weights. Bake for 12-15 minutes or until firm. Remove from oven. Remove pastry and weights. Reduce heat to 160C. Arrange the salmon, peas, cheese, green onions and dill in the pastry case. Pour over egg mixture. Bake for 30 minutes or until just set. Cut into wedges and serve with mixed salad leaves.
