Smoked Salmon and Dill Mini Quiches

Stuck for easy party recipes? Smoked salmon and dill mini quiches can be made a day ahead and stored in the fridge ready to be warmed through when needed. Salmon recipes make the ideal party food so give this delicious mini salmon quiche recipe a go today.

Ingredients

• 1 block ready make shortcrust pastry
• 125g/4oz smoked salmon, diced
• 1 heaped tablesp dill, chopped
• 40g/1oz finely grated cheese (such as cheddar)
• 1 large egg
• 150ml/5floz milk
• salt and pepper to season

Method

Pre-heat the oven to 180C/350F.
Grease a 12 hole bun tray to make mini salmon quiches.
Roll out the pastry and use a round pastry cutter to cut out circles slightly larger than the bun holes.
Divide the diced smoked salmon between the bun cases.
In a bowl mix together the egg, milk, chopped dill and seasoning and pour over each salmon filled bun case.
Top with some grated cheese.
Bake the smoked salmon and dill quiches in the oven for 20-25 minutes or until set.

The mini salmon quiches can be served warm or cold and are perfect for a party or summer picnic.
To re-heat just pop in a hot oven for about 5 minutes.

Tip

For a cheaper alternative to smoked salmon slices you can sometimes get smoked salmon pieces from the tail end of the salmon in vacuum packs.

Try using smoked mackerel or smoked trout for a change.