Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Vatroushka with Salar Flaky Smoked Salmon

adapted from the recipe by Loyd Grossman in his book '125 Best Recipes Ever', serves 8

Ingredients:
butter for greasing
flour for rolling
450g puff pastry
350g Salar Flaky Smoked Salmon broken into pieces
6 fresh eggs
500ml smetana (or 250ml double cream and 250ml soured cream)
bunch fresh dill (chopped)
black pepper

This dish has its origins in Russia.

Method:
Turn the oven on to 475F / 240C / gas mark 9.

Grease a 25-30 cm round baking tin with a removable base. Dust a work surface with flour and roll the pastry out into a circle slightly larger than the tin and 1.25 cm thick. Line the tin with the pastry and prick the bottom with a fork. Chill for 20 minutes.

Beat the eggs in a large bowl until frothy, then beat in the smetana or cream mixture. Add the chopped dill and season with black pepper. Mix well.

Line the base of the pastry case with the Flaky Smoked Salmon and pour over the egg mixture.

Bake the flan for 15 minutes then reduce the oven temperature to 425F / 220C / gas mark 7 and bake for another 25 - 30 minutes until set, cooked through and golden. (Keep checking on the baking process and turn the flan to ensure an even golden colour.)

Serve warm with buttered potatoes sprinkled with parsley or cold with salad.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Vatroushka with Salar Flaky Smoked Salmon

adapted from the recipe by Loyd Grossman in his book '125 Best Recipes Ever', serves 8

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