Ingredients (Serves 4)
70 grs cubed pancetta.
200 grs spinach leaves.
2 hot smoked salmon fillets.
1 x 20.5 cm savoury pastry case.
2 large eggs.
180 mls double cream.
1 tbsp chopped fresh dill.
Pre-heat the oven to 200C/ 180C Fan/ Gas Mark 6.
Fry the pancetta for 5 mins until golden. Drain on kitchen paper.
Put the spinach leaves into a large bowl or pan and pour over some boiling water to wilt the leaves. Drain, squeeze out the excess water and chop.
Skin & thickly flake the salmon fillets, spreading the flakes over the bottom of the pastry case. Scatter over the pancetta & spinach.
In a bowl, whisk the eggs into the cream, then season well. Pour the mix over the salmon, pancetta & spinach, then sprinkle with the dill.
Bake for 20 to 25 mins, until set & lightly golden on top. Set aside to cool a little before serving.