Name: Salmon and basil flan
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4-6
Ingredients: ½ quantity shortcrust pastry; 200 ml (6½ fl oz) milk; 300 g (10 oz) fresh salmon, skinned and deboned; 1 egg, beaten; 1 egg; 1 tablespoon finely chopped fresh basil; 150 ml (5 fl oz) thick (double) cream

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

A delicately flavoured flan, excellent served as a light lunch on a hot summer’s day with a crisp green salad and a glass of chilled dry white wine.

Ingredients

½ quantity shortcrust pastry
1 egg, beaten

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 22 x 2.5 cm (8¾ x 1 inch) loose-bottomed flan tin. Roll out the pastry on a lightly floured surface to a thickness of 3 mm (⅛ inch) and line the prepared tin (see

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Salmon and basil flan

Ingredients

Method

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