Alaskan wild salmon quiche with Provençal herbs and young leeks, with keta caviar crème fraîche

Recipe from Frosta 

Serves 10

Ingredients

150 g Alaskan keta salmon caviar
10 eggs
500 g crème fraîche
0.60 l cream
500 g Alaskan salmon fillets
300g young leeks
180 g butter
300 g flour
75 ml water
salt and pepper
nutmeg
Provençal herbs

To make

1. Season the crème fraîche with salt and pepper and add the keta caviar.
   
2. For the quiche pastry, sieve the flour and add a pinch of salt and the cold butter. Then rub together as for a crumble mixture
   
3. Add the cold water and shape into a ball, working quickly to avoid the pastry becoming tough. Leave the pastry to rest for at least 2 hours in the refrigerator.
   
4. Blend the eggs and cream and season with salt and nutmeg. Dice the salmon fillets and cut the leeks into narrow strips
   
5. Sweat the leeks briefly in a pan over a high heat. Place the leeks and diced salmon in a bowl, then add the Provençal herbs and season with salt and pepper.
   
6. Add the salmon and leeks to the pre-baked pastry in a high-sided baking tin and fill with the egg mixture. Bake at 180˚C for about 20 minutes until golden brown, cut into portions and serve with caviar crème fraîche.