Port Salut, Smoked Salmon, Leek and Paprika Quiche with Cantadou Horseradish Cream

Serves 6

METHOD:

6 tarte moulds

300 g shortcrust pastry with 1 tsp brown mustard seed (use to line required individual moulds). Make the pastry by adding half the amount of butter to the flour and about 2tsp of cold water to bind.

These are blind baked for about 10 – 15 minutes at 200°.

1. Preheat an oven to medium-hot (160 - 180°C).

2. Wash and thickly slice the leeks and rewash. Drain and pat dry with a cloth.

3. Sauté the leeks in a hot pan with olive oil, thyme and fennel seeds.

4. Remove from the pan and allow to cool.

5. Beat the eggs into the milk, seasoning well with salt and pepper.

6. Distribute half the leeks and smoked salmon into each pastry case, pour over the eggs and milk.

Horseradish Cantadou Cream
(to be served with the Port Salut, Smoked Salmon, Leek and Paprika Quiche)

Ingredients:

2 tbsp Horseradish Cantadou
1 tbsp white wine vinegar
Pinch of English mustard
1 tsp caster sugar
Salt and pepper
75ml whipping cream

Method:

1. Combine the Cantadou, vinegar, mustard and whipping cream and adjust the seasoning to balance with the salt, pepper and sugar.

INGREDIENTS:

6 Port Salut slices
120g smoked salmon slices
1 leek
28g unsalted butter
3 eggs
230ml full fat milk
1 tsp fennel seeds
Smoked paprika for dusting
Sea salt and cracked black pepper