Smoked Salmon & Dill Flan

Added by McDougalls Team

Smoked Salmon & Dill Flan

Filling can also be used to make individual flans for picnics. For variety try replacing smoked salmon & dill with smoked trout & chives.

At a glance

Preparation time: 30 minutes
Cooking time: 1 hour

Serves: 6-8


  1. Preheat oven to fan 170°C, conventional 190°C, gas 5.
  2. Mix flour and salt in a bowl, and then rub in butter using fingertips until it resembles breadcrumbs.
  3. Add sufficient water to bind the pastry together.
  4. Wrap well in cling film and chill in the refrigerator for 30 minutes.
  5. Roll out pastry to line a 23cm flan ring, pressing the pastry into the flan, making it sit slightly proud of the tin. If time, chill for a further 30 minutes, to prevent shrinkage.
  6. Line with baking parchment and baking beans, bake blind for 10 minutes. Remove the parchment and baking beans, turn the oven down to fan 160°C, conventional 180°C, gas 4, and bake for a further 5 minutes to crisp the pastry base. Cool well.
  7. To make the filling, scatter the salmon over the pastry base. Place eggs, cream and milk in a measuring jug and beat together. Add dill and seasoning and pour over salmon.
  8. Cook for 25-30 minutes or until set.

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  • 200g McDougalls 00 Plain Four
  • Pinch salt
  • 100g butter
  • Cold water to mix
  • 100g smoked salmon cut into thin strips
  • 2 eggs
  • 170ml single cream
  • 75ml milk
  • 1 tbsp chopped dill
  • Seasoning

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