2 spring onions, sliced
1/4 cup parmesan cheese
200g smoked salmon
1 sheet puff pastry
salt and pepper
Preheat oven to 200°C. Grease a 22cm fluted pie tin. Line dish with puff pastry, trimming excess. Line pastry with baking paper, half fill with rice or pastry weights. Bake for 10 minutes. Remove paper and bake for a further 10 minutes.
Combine salmon, spring onions and cheese in a bowl. Whisk eggs and cream in a separate jug, before pouring over the salmon mixture. Season well. Pour over cooled pastry base and return to the oven until set (around 30 minutes).
Serve hot or cold with salad or fresh leaves.
We used Superior Gold Australian Atlantic Salmon. for this recipe.