Quiche is a savoury tart with crisp pastry and a soft, creamy filling made from eggs and cream. For a seafood version, my take on Delia Smith Smoked Salmon Quiche Recipe combines smoked salmon, fresh dill, and a rich custard inside buttery shortcrust pastry.
Ingredients
This recipe serves 6 people and uses a 20cm (8-inch) loose-bottomed quiche tin.
For the Shortcrust Pastry:
110g plain flour
25g cold butter, cut into cubes
25g lard, cut into cubes
1 pinch of salt
2–3 tablespoons cold water
A little butter for greasing
For the Smoked Salmon Filling:
175g smoked salmon, cut into small pieces
2 large eggs
275ml double cream
1 tablespoon fresh dill, finely chopped
¼ teaspoon freshly grated nutmeg
1 pinch of cayenne pepper
¼ teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest (optional)
Cold-smoked salmon is my preferred choice for this quiche. Its soft texture goes nicely with the creamy filling, and it has enough flavour without needing much seasoning. You can also use smoked salmon trimmings, which are usually cheaper and taste just as good once baked.
There is no need to add salt immediately. Smoked salmon is already salty, and adding too much can overpower the eggs and cream.
How to Make Delia Smith Smoked Salmon Quiche
Step 1: Make and Blind Bake the Pastry
Start by placing the flour and salt in a large mixing bowl. Add the cold butter and lard, then rub them into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Add the cold water one tablespoon at a time, gently mixing until the dough comes together. Stop adding water once you can press the pastry into a ball. Too much water makes the pastry sticky and harder to roll.
Wrap the dough and refrigerate it for 30 minutes. Meanwhile, preheat your oven to 200°C (180°C fan), or Gas Mark 6.
Lightly grease a 20cm quiche tin. Roll the chilled pastry on a floured surface until about 3mm thick, then carefully line the tin. Press the pastry into the corners and trim the edges.
Prick the base lightly with a fork, cover it with baking parchment, and fill it with baking beans or dried rice. Bake for 15 minutes, remove the parchment and weights, and bake for another 5–7 minutes until the pastry looks dry and lightly golden.
I always recommend blind baking for a creamy quiche like this. It helps keep the bottom crisp after the filling goes in.
Step 2: Prepare the Smoked Salmon Filling
Lower the oven temperature to 180°C (160°C fan), or Gas Mark 4.
Crack the eggs into a mixing bowl and whisk them gently. Add the double cream and stir until everything is evenly combined. You want a smooth liquid mixture, not a bowl full of bubbles.
Stir in the chopped dill, nutmeg, cayenne pepper, black pepper, and lemon zest if using.
Cut the smoked salmon into small strips and spread them across the bottom of the pastry case. Try to distribute the salmon evenly so every slice gets a good amount.
Slowly pour the egg and cream mixture over the salmon. Some pieces may rise towards the surface, which is completely normal.
Fresh dill gives the filling a pleasant herbal flavour without hiding the salmon. I would avoid adding too many other herbs because smoked salmon already has a distinctive taste.
Step 3: Bake Until the Filling Is Just Set
Place the filled pastry case on a baking tray and transfer it carefully to the middle shelf of the oven.
Bake for 30–35 minutes, checking near the end. The quiche should be lightly golden around the edges, with a centre that still moves slightly when you gently shake the tin.
If the filling looks wet or liquid in the middle, give it another 5 minutes.
Remove the quiche from the oven and leave it to rest for 10–15 minutes before slicing. The filling continues to firm up as it cools, giving you cleaner slices without losing its creamy texture.
Avoid leaving the quiche in the oven too long. Overcooked eggs can turn firm and slightly rubbery, while a properly cooked quiche should remain soft and tender.
What to Serve With Delia Smith Smoked Salmon Quiche
Smoked salmon quiche is rich enough to serve as a main dish, especially for lunch. I prefer serving it with something fresh instead of another heavy dish.
Green salad: Lettuce, cucumber, and a light lemon dressing balance the creamy filling.
Roasted asparagus: Asparagus with olive oil and black pepper goes particularly well with salmon.
New potatoes: Boiled baby potatoes tossed with a little butter and parsley make the meal more filling.
Tomato salad: Fresh tomatoes, red onion, and a little vinegar give the plate some acidity.
Steamed green beans: Lightly cooked green beans add a fresh vegetable side without competing with the salmon.
For a simple lunch, I would serve Delia Smith Smoked Salmon Quiche Recipe slightly warm with a green salad and a few boiled new potatoes.
Delia Smith Smoked Salmon Quiche Nutrition Information
The following nutritional values are estimates for one serving, based on dividing the quiche into six equal slices.
Nutrient | Amount per serving |
|---|---|
Calories | 410 kcal |
Protein | 11g |
Carbohydrates | 16g |
Total Fat | 33g |
Saturated Fat | 18g |
Fibre | 1g |
Sugar | 2g |
The final values depend on the cream, salmon, and pastry ingredients used. Most of the fat comes from the double cream and pastry, while the salmon and eggs provide protein.
FAQs
Can I make smoked salmon quiche the day before?
Yes. Bake the quiche, allow it to cool, and refrigerate it in a covered container. You can serve it cold the following day or reheat it gently in the oven.
Can I use milk instead of double cream?
Yes, although the filling will be less rich. For a lighter version, use 175ml double cream and 100ml whole milk instead of the full amount of cream.
How long does smoked salmon quiche last in the fridge?
Cooked quiche can be kept in the refrigerator for up to 3 days. Allow it to cool and refrigerate within 2 hours of baking. Keep it covered to prevent the pastry from drying out.
Can I freeze smoked salmon quiche?
Yes. Wrap the cooled quiche tightly and freeze it for up to 2 months for the best quality. Thaw it overnight in the refrigerator before reheating. The pastry may lose a little crispness after freezing.
Why is my smoked salmon quiche watery?
A watery filling usually comes from underbaking, too much liquid, or cutting the quiche immediately after removing it from the oven. Bake until the centre has set with only a slight wobble, then leave it to rest before slicing.
Can I use ready-made shortcrust pastry?
Yes. Ready-made shortcrust pastry saves preparation time and gives good results. Roll it into your tin, chill it briefly, and blind bake it before adding the smoked salmon filling.
Is smoked salmon quiche better hot or cold?
Both are good, but I prefer it warm or at room temperature. The filling has a softer texture when slightly warm, while chilled quiche becomes firmer and easier to cut into neat portions.