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Smoked Mackerel Quiche with Horseradish
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Smoked Mackerel Quiche with Horseradish

Servings 3 -4 adults as lunch/brunch or 2 adults and 2 kids as dinner
Author Jo Allison

Ingredients

For the pastry

  • 250 g plain flour
  • 125 g unsalted butter cold and cubed
  • good pinch of salt
  • 2 tbsp cold water
  • 1 egg beaten for sealing the pastry after blind bake.

For the filling

  • 220 g smoked mackerel fillets
  • 3 large eggs
  • 300 mls single cream
  • 1-2 Tbsp creamed horseradish
  • small bunch of spring onions or chives chopped or snipped with kitchen scissors
  • freshly ground pepper to taste

Instructions

Pastry

  • Put the flour, butter and salt in the food processor and mix until you have crumbs like consistency.
  • Add cold water and pulse until you get the dough.
  • Turn out onto floured surface and shape into disc. Cover with cling film and chill in the fridge for at least 15 min.
  • Preheat the oven to 200°C.
  • Roll out the pastry to fit loose-bottomed tin (23-25cm). Line the tin with pastry (bottom and sides) and trim any overhanging bits with the stroke of a knife against the edge of the tin. Save for later in case you need to patch any holes.
  • Line pastry with baking paper and fill with baking beans (blind baking). Bake on a baking sheet in preheated oven for 15min.
  • Remove the paper and beans and brush bottom of the pastry lightly with beaten egg which will create a seal. Bake for another 5 mins. Set aside.

Filling

  • Turn oven down to 180°C.
  • To prepare the filling take the skin off the mackerel, tear the fish into small pieces and scatter them evenly over the pastry.
  • Put cream, beaten eggs, horseradish, chives/spring onions and pepper into the large jug and mix vigorously.
  • Pour the mixture over the mackerel and bake for 30-35 min until set and golden in colour.
  • Let it stand for 10 minutes before removing from the tin. Best eaten slightly warm or room temperature.
  • Enjoy!