Monday 18 March 2019

Recipe of the month August 2018: The Barn at Severn and Wye

As we enter the height of Summer, it’s the perfect time to indulge in fresh flavours that are ideal for dining alfresco. But not content with a simple salad, SoGlos has teamed up with the talented culinary director of The Barn at Severn and Wye for this seasonal recipe of the month.

Fresh fish flavours and gorgeously cheesy, wow your guests this summer with SoGlos’s recipe of the month for August 2018. Carefully crafted at The Barn at Severn and Wye, this stunning hot smoked salmon, lemon and Gruyere quiche is a real crowd-pleaser which you can now make yourself at home.

The Barn at Severn and Wye’s hot smoked salmon, lemon and Gruyere quiche.

Serves: 12 portions


500g Shortcrust pastry (method below)
20g Eggwash (whole egg)
450g hot smoked salmon, flaked
200g Gruyere cheese, grated
200g white onion, diced 15mm and sautéed
20g flat parsley
15g lemon zest, finely grated
5g salt
1g ground white pepper
850g quiche custard (method below)

For the shortcrust pastry

280g soft flour
170g unsalted butter, diced to 10mm
1 large egg, beaten
40ml cold water, chilled
3g salt

For the quiche custard

600g double cream
4 large eggs
2 egg yolks
5g salt
1g ground white pepper

Shortcrust pastry method

1. Sieve the flour and salt into a bowl.
2. Rub in the flour and butter by hand, or in a food processor.
3. Add the beaten egg and water. Gently bind together until you can press it into a ball. Do not overwork.
4. Wrap in clingfilm and chill for 2-3 hours. Use as directed below.

Quiche custard method

1. Mix all the ingredients together.

2. Use as directed below.

Hot smoked salmon, lemon and Gruyere quiche method

1. Line a 260mm 45mm x tart ring with the shortcrust pastry. Dock the base. Chill for 30 minutes.
2. Blind bake the tart base at 180°C in a fan-assisted oven. When almost cooked, remove the greaseproof and cooking beans/rice inner, brush with egg wash to seal the pastry and return to the oven for four or five minutes to cook out.
3. Gently mix the onions with the flaked hot smoked salmon, parsley and lemon zest. Season with salt and pepper.
4. Place half the grated cheese in the base of the tart base.
5. Place the salmon and onion mixture on top of the cheese and evenly distribute. Scatter over the remaining cheese. Pour in the quiche mix. Evenly distribute the quiche mix between the ingredients.
6. Cook in the oven at 180°C for approximately 40-45 minutes until fully cooked and golden brown. Chill.
7. Cut into 12 portions and enjoy!

For more information, see The Barn at Severn and Wye, call (01452) 760191, or visit directly.

© SoGlos
Thursday 26 July 2018

Unmissable highlights