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Salmon noodle bowl
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Mini trout and cottage cheese quiches
Ingredients
- 250g phyllo pastry
- 100g butter, melted
- FILLING
- 60-80g smoked trout
- 1x250g chunky cottage cheese
- 30ml parsley, chopped
- 2 spring onions, chopped grated
- Zest of 1 lemon salt and a generous amount of freshly ground pepper
- EGG CUSTARD
- 2eggs
- 125ml milk or cream
Method:
Cut a sheet of phyllo pastry into 4 equally sized squares. Brush with butter and gently press one square into a muffin hollow. Add 2 more squares to that hollow so a small basket is formed. Repeat with the rest of the pastry squares to make 8-10 phyllo baskets.
Filling Mix all the ingredients well and season with salt and freshly ground pepper. Distribute the filling in equal amounts between the phyllo baskets.
Egg custard Beat all the ingredients together well and pour over the filling. Bake for 15-20 minutes until the pastry is golden brown and the egg custard has set. Cool completely before serving.
Reference: Please click here for the full article
