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| Watercress & Brie Salmon Flan |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Getting your family to eat healthy is not always easy. This recipe will
tempt even the fussier eater in your family!
Makes 4 - 6 servings
2 cans
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(213 g/7.5 oz) Gold Seal® wild Alaska salmon |
| 350 g |
ready-made shortcrust pastry |
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a large handful of watercress or spinach leaves |
| 175 g |
brie, cut into chunks |
| 3 |
eggs |
| 142 ml |
pot of single cream |
| 4 Tbsp. |
milk |
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salt and freshly ground black pepper |
- Drain the salmon. Remove skin and bones, if desired and break into large
chunks. Set aside.
- Preheat the oven to 200°C / 400°F.
- Roll out the pastry on a lightly floured surface to fit either an oblong
35 x 10 cm (13½ x 4 inch) or a deep round 20 cm (8 inch) diameter flan
tin.
- Lift in the pastry, trim the edges to fit and prick the base with a fork.
Be careful not to stretch the pastry or else it will shrink when you bake it.
- Line the pastry case with greaseproof paper and baking beans, or with a piece of foil, and bake "blind" for 15 minutes.
- Lightly cook the watercress or spinach in a tiny amount of water for a couple
of minutes, then drain well.
- Remove the flan from the oven and lift out the paper and beans or foil. Reduce
the oven temperature to 180°C /350°F.
- Arrange the watercress or spinach, salmon and chunks of brie in the flan case. Beat the eggs, single cream and milk together, season well, then pour into the flan case. return to the oven and bake for a further 25 – 30 minutes, or until set. Cool slightly before serving.
| Nutritional Values |
Per serving:
Calories 563
Fat 30,4 g
Carbs 41 g
Protein 27 g
Fibre 0 g
Sat fat 13,5 g
Cholesterol 141 mg
Sodium 755 mg
Sugar 17 g
Calcium 248 mg
Source: www.calorieking.com
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