METHOD
Pastry: Put flour and
salt in large bowl. Blend in butter and cream cheese by rubbing rapidly
between fingertips until mixture resembles coarse oatmeal.
Sprinkle flour with
1 1/2 tablespoons water, gathering the dough with the fingers of one
hand. If dough adheres in a mass, you don't need extra 1/2 tablespoon.
If still not solid, sprinkle on extra water.
Working on a floured
surface, press heel of hand into edge of dough and push away. With a
scraper save that dough to the side, and continue to press out the main
piece in small increments. This is to completely blend the fats and
the flour. When finished, gather dough into one mass, and let rest in
refrigerator until ready to use. Dough should firm, but not harden.
If it hardens, bring to room temperature before rolling.
Preheat oven to 400°F.
Filling: Pour cream
into small saucepan. Stir in grated lemon rind and bay leaf. Heat until
just lukewarm over low heat. Remove from heat. Set aside for one hour
to infuse. (This step can be done ahead for a long infusion.)
Slice leeks in 1/2
inch slices. Pull apart slices, rinse in a colander to clean out sand,
and drain well. Heat butter and oil in small frying pan. Stir in leeks.
Cook over medium heat, stirring, until leeks are softened. Set aside
to cool.
Remove bay leaf from
cream. Cut salmon in 1 inch squares.
Beat eggs in medium
bowl. Stir in cooled cream, salt and salmon.
Roll out pastry dough
and line flan tin, pushing pastry into edges with the knuckles. Pour
in filling. Grate fresh pepper to taste over top.
Bake in preheated 400°F
oven for 10 minutes. Reduce heat to 325°F and bake an additional
20 to 25 minutes.
Remove flan ring by
setting over an inverted coffee can. When ring is removed, slide shell
from the bottom tin with a spatula to place on serving dish.
Serves: 6
recipe from www.inmamaskitchen.com
Contributor: Diana Serbe
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