75 g (3 oz) cornflakes, crushed
75 g (3 oz) plain flour
pinch each salt and pepper
75 g (3 oz) cold butter, diced
1 small egg, beaten
75 g (3 oz) plain flour
pinch each salt and pepper
75 g (3 oz) cold butter, diced
1 small egg, beaten
for the filling
450 g (1 lb) kipper fillets, cooked
225 g (8 oz) cottage cheese with chives
a little lemon juice
freshly ground black pepper
150 ml (1/4 pt) double cream, whipped
lemon slices
225 g (8 oz) cottage cheese with chives
a little lemon juice
freshly ground black pepper
150 ml (1/4 pt) double cream, whipped
lemon slices
method
1. First make the pastry. Blend together the cornflakes, flour, salt and pepper and butter, until the mixture resembles breadcrumbs.
2. Add the beaten egg, and mix to a soft but not sticky dough.
3. Turn out onto a well floured board and roll out fairly thickly. Use to line a 20 cm (8 in) oven-proof china quiche dish.
4. Bake blind in a preheated oven at 190°C (375°F) Gas 5 for 10 to 15 minutes or until the pastry is crisp and golden brown. Allow to cool completely.
5. Meanwhile make the filling. Skin and flake the cooked, cooled kipper fillets.
6. Liquidize or sieve the cottage cheese until smooth.
7. Add the flaked fish with the lemon juice and black pepper.
8. Liquidize or process until very smooth and light.
9. Fold this mixture into the whipped cream.
10. Taste for seasoning, adding more lemon juice and pepper if necessary.
11. Spoon mixture into the pastry case and chill well.
12. Garnish the quiche with lemon slices, and serve well chilled with lemon wedges and a cucumber salad.
2. Add the beaten egg, and mix to a soft but not sticky dough.
3. Turn out onto a well floured board and roll out fairly thickly. Use to line a 20 cm (8 in) oven-proof china quiche dish.
4. Bake blind in a preheated oven at 190°C (375°F) Gas 5 for 10 to 15 minutes or until the pastry is crisp and golden brown. Allow to cool completely.
5. Meanwhile make the filling. Skin and flake the cooked, cooled kipper fillets.
6. Liquidize or sieve the cottage cheese until smooth.
7. Add the flaked fish with the lemon juice and black pepper.
8. Liquidize or process until very smooth and light.
9. Fold this mixture into the whipped cream.
10. Taste for seasoning, adding more lemon juice and pepper if necessary.
11. Spoon mixture into the pastry case and chill well.
12. Garnish the quiche with lemon slices, and serve well chilled with lemon wedges and a cucumber salad.
serving amount
serves 6 - 8
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