350g smoked trout (We used lightly smoked trout that still needs to be cooked but you can replace it with hot or cold smoked salmon)
100g baby spinach leaves
100g asparagus, trimmed to 4cm pieces
NOMU Provencal Rub
1 tbsp butter
1 medium sized onion or 2 shallots, finely chopped
250ml fresh cream
250ml full-cream milk
small handful of chives and dill, chopped
1 tsp (5ml) mustard powder or Dijon mustard
NOMU Sea Salt
NOMU Black Pepper
60g strong cheddar cheese, finely grate
¼ cucumber, cut into ribbons
handful of fresh rocket
30g fresh spring onion, thinly sliced
½ ripe avocado, sliced
NOMU Extra Virgin Olive Oil
Preheat the grill. To prepare the trout; place skin-side down on a baking tray, smear with 1 tbsp butter and season with Provencal Rub and place under the grill. Grill until just cooked and allow to cool slightly, peel off the skin and flake the fish.
Change the oven setting to bake at 180°C. Blanch the spinach in boiling water for 20 seconds then refresh in ice water. Squeeze out all the water really well and set aside. Blanch the asparagus until al dente, refresh in cold water and pat dry with kitchen paper. Finely dice the shallots and pan fry with olive oil and butter until soft and translucent.
To make the custard; whisk the eggs, cream and milk together. Add the mustard powder, salt, pepper, herbs and cheese and whisk again.
Layer the trout, asparagus, shallots and spinach in a deep quiche dish and pour the custard over.
Place the quiche in the oven for 45 minutes. Bake until golden brown and set in the centre. If browning too quickly, place some foil over the top. Let it stand for 10 minutes before serving
Combine all salad ingredients, dress with olive oil and a squeeze of lemon and serve with a slice of freshly baked quiche.
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