A recipe has been shared by King Charles and Queen Consort Camilla for the Coronation Big Lunch celebrations in early May. It’s a deep-dish quiche with a light pastry case, perfect for a light lunch or picnic and delicious hot or cold with a green salad and boiled new potatoes.
This Coronation Quiche recipe with poached salmon is an alternative version, shared with The Weekly by the Palace. You can find the publicly released version with spinach, broad beans and tarragon on the Royal Family’s website here.
Whether you make this version or the one with spinach, here are some tips from the Test Kitchen adapting the recipe for Australian seasonality:
We used peeled frozen broad beans as they are out of season in Australia.
The pastry is deliciously crisp and flaky and this is achieved by using a combination of both butter and lard. Note: lard is rendered animal fat produced from pigs, dripping is produced from beef or lamb.
Lard is available from larger supermarkets in the refrigerated cabinet usually near the butter.
If you’re not keen on using lard, simply use all butter in the pastry recipe.
We poached the fresh salmon in simmering water with a slice of lemon and a couple of black peppercorns. If you are short on time or inclination to poach fresh salmon, canned red salmon can easily be substituted.
An equivalent recipe from the coronation of Queen Elizabeth II in 1953 is Coronation Chicken, which was devised by the Le Cordon Bleu cooking school in London to be served at the official coronation luncheon.
Ingredients
Poached salmon, broad bean and tarragon quiche
Filling
Method
Poached salmon, broad bean and tarragon quiche
1.Sift the flour and salt into a bowl. Using fingertips rub the butter and lard into the flour until the mixture resembles coarse breadcrumbs. Add the milk, a little at a time, to bring the ingredients together to form a dough. Press into a flat disc, wrap in plastic and refrigerate for 45 minutes.
2.Lightly grease a 20cm loose-based flan tin or place greased 20cm tart ring onto a baking paper-lined oven tray.
3.Roll out the pastry on a lightly-floured surface to a 24cm circle and the pastry is approximately 5mm thick. Ease the pastry into the tin, pressing into the base and side, taking care not to have any holes or the mixture could leak. Refrigerate for 30 minutes.
4.Preheat the oven to 190°C (170°C fan-forced). Trim the excess pastry from the side of the tin. Line the pastry case with foil or baking paper. Add baking weights and bake on the lower shelf for 15 minutes before removing the foil and baking weights. Bake for a further 15 minutes or until the base is cooked and lightly golden.
Filling
5.Beat together the milk, cream, eggs and tarragon. Season with salt flakes and freshly ground pepper.
6.Scatter half of the cheese over the pastry base, top with the salmon and broad beans. Pour over the egg mixture and sprinkle over the remaining cheese. Bake for 40 minutes or until set and lightly golden.
7.Serve hot or cold with steamed new potatoes and a green salad.
Suitable to freeze.
Note
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