Delia Smith Smoked Salmon Quiche Recipe

Delia Smith’s smoked salmon and dill tart from The Delia Collection is an 18cm starter, but I wanted a full-sized quiche I could serve six people for dinner. So I scaled it up to a 23cm tin, adjusted the filling, and kept the two things that make Delia’s version special: the Parmesan shortcrust and the crème fraîche.

Delia’s original is a salmon tart for four, but scaled up to a 23cm quiche it feeds six and bakes at 180°C (gas mark 4) for 35 to 40 minutes. The crème fraîche in the filling cuts through the richness of the smoked salmon instead of adding to it, which is what makes this salmon quiche recipe taste lighter than any version made with cream alone.

More Salmon Recipes:

• Salmon En Croute
• Salmon Lasagne
• Salmon in Foil

Why Parmesan Goes Into the Pastry

Delia’s original tart has Parmigiano Reggiano and mustard powder worked into the shortcrust, and I kept that because it makes the base savoury enough to stand on its own. Most salmon quiche pastry is plain and bland, and the filling has to do all the work.

The mustard is not something you taste directly, but it sharpens everything around it. I tried making this with plain pastry once and the whole quiche tasted flat, so the extra minute of grating Parmesan into the flour is worth it.

Smoked Salmon Quiche Ingredients

The Pastry:

• 175g plain flour (all-purpose flour), plus extra for rolling
• Pinch of salt
• 40g lard
• 40g butter
• 40g Parmigiano Reggiano, finely grated
• ¾ teaspoon mustard powder
• A little cold water

The Filling:

• 300g smoked salmon trimmings
• 3 large eggs plus 1 extra yolk
• 200ml crème fraîche
• 100ml double cream (heavy cream)
• 2 tablespoons fresh dill, chopped
• 1 rounded tablespoon Parmigiano Reggiano, grated
• Pinch of cayenne pepper
• Freshly milled black pepper, no salt

How To Make Delia Smith Smoked Salmon Quiche

1. Make the pastry: Sift the flour and salt into a bowl, rub in the lard and butter until it looks like breadcrumbs, then stir in the Parmesan and mustard powder. Add just enough cold water to bring it together. Wrap and chill for 30 minutes.
2. Line the tin: Roll out the pastry and press it into a 23cm loose-based quiche tin. Push the pastry slightly above the rim to allow for shrinkage. Prick the base with a fork and freeze for 30 minutes.
3. Blind bake: Preheat the oven to 190°C (gas mark 5) with a baking sheet inside. Line the frozen pastry with foil pressed into the corners and bake for 15 minutes. Remove the foil, brush the base and sides with a little beaten egg from the filling, and bake for another 7 to 8 minutes. This is Delia’s trick for keeping the pastry crisp under a wet filling.
4. Lower the oven: Reduce the temperature to 180°C (gas mark 4).
5. Fill the quiche: Scatter half the smoked salmon over the pastry base. Whisk the eggs, yolk, crème fraîche, double cream, and dill together, then season with black pepper but no salt because the smoked salmon is salty enough. Pour half the mixture over the salmon, add the remaining salmon, then pour in the rest.
6. Top and bake: Sprinkle the cayenne and Parmesan over the surface. Slide onto the baking sheet and bake for 35 to 40 minutes until set, puffy, and golden on top.
7. Rest and unmould: Leave in the tin for at least 10 minutes. Set it on an upturned bowl, slide the ring down, and transfer to a serving plate.

Do You Need to Cook Salmon Before Adding It to a Quiche

Not when you use smoked salmon, because it is already cured. You scatter the trimmings straight into the pastry case raw and the egg mixture cooks around them in the oven.

If you wanted fresh salmon instead, bake or poach the fillet first, flake it, and let it cool completely. The salmon in foil method is the easiest way, though the flavour will be milder so add extra salt and lemon to the egg mixture.

Slicing Without It Falling Apart

The full 10 minutes of resting is not optional because cutting too early sends the filling running everywhere. At room temperature it slices even better, which makes it a good buffet option or packed lunch the next day.

It keeps in the fridge for up to 2 days covered loosely. I would not freeze it because the crème fraîche filling goes grainy when it thaws, and the pastry loses its crispness.

Smoked Salmon Quiche Nutrition Facts

• Calories: 480 kcal
• Protein: 22g
• Fat: 34g
• Carbohydrates: 20g
• Sugar: 2g

Estimated per slice, based on 6 servings.

More From the Site:

• Quiche Lorraine
• Broccoli Quiche
• All Salmon Recipes