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Manuka-Smoked Trevally Quiche

Food : Appetisers

Manuka-Smoked Trevally Quiche

Ingredients

Shortcrust pastry
  • 250g flour, soft
  • 160g butter
  • 1 egg
  • 10g sugar
  • 5g salt
  • 15g milk
Manuka smoked trevally
  • 1 side trevally lightly cured with sea salt and a little sugar
  • 2 tbsp manuka wood chips
 
Quiche mixture
  • 6 eggs
  • 500g cream (UHT)
  • Salt and freshly milled white pepper

MethodShortcrust pastry

  • Sieve the flour and salt together.
  • Rub in the butter until the texture is like crumbs.
  • Make a well in the centre.
  • Add the rest of the ingredients gently and quickly mix to make a firm dough.
  • Rest the pastry before use.
  • Place a shallow metal cake ring on a baking tray and roll out the pastry.
  • Line the ring.
  • Allow the pastry to rest for 20 minutes.
  • Bake blind the tart shell in a preheated oven (180°C) 10 minutes.
  • Remove the beans and paper and continue baking for a further 5–10 minutes until the tart shell is golden.
  • Remove the baking beans and cartouche, brush the case with egg wash and continue baking for 5 minutes.
Manuka smoked trevally
  • Hot smoke the trevally for approx. 15 minutes.
  • Allow to cool.
  • Remove any bones and the cooked fish from the skin and gently flake into small pieces.
Quiche mixture 
  • Mix the eggs and cream, season.
  • Evenly distribute the pieces of smoked trevally in the pastry case.
  • Add the strained egg and cream mixture to the rim of the pastry case. 
  • Bake at 190°C until just set.
  • Allow to rest in the refrigerator before slicing.

Created by : John Kelleher