12 Frozen phyllo pastry sheets;
-thawed
4 tb Butter; melted
2 tb Dry breadcrumbs
4 lg Egg yolks
2 tb Plus 1 teaspoon Dijon
-mustard
6 lg Eggs
1 c Milk
1 c Thick cream
250 g Smoked salmon; chopped
8 Spring onions; chopped
1/4 c Chopped fresh dill
Dill sprigs
Generously butter 26cm. diameter deep -dish pie plate or shallow
casserole dish or deep flan tin.
Place one sheet of phyllo pastry on a flat work surface and brush
sparingly with melted butter. Place another sheet over and brush
again with melted butter. Top with a third sheet of pastry then but
the pastry ‘stack’ into half, then in half again. You should have
four smaller rectangles. Place each of these into the pie plate,
allowing some of the pastry to form an overhang over the edge of the
tin, with the remainder covering some of the sides of the tin and
base.
Repeat twice more with another three sheets of pastry and butter then
cut as described above and use to cover the remaining sides of the
tin, allowing some pastry to form an overhang.
Brush the remaining two sheets of pastry with butter then fold in
half and place over the base of the pie plate. The pie plate should
now be entirely covered with pastry.
Fold the overhang under to the sides of pastry to form a thicker
crust edge flush with edge of pie plate. Brush crust edges with
butter. Sprinkle the breadcrumbs over the base and set aside. (Can be
prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 180?c. Whisk yolks and mustard in medium bowl to
blend. Beat in eggs, milk, cream, salmon, onions and chopped dill.
Season to taste with salt and pepper. Pour into prepared crust. Bake
until center is set, about 50 minutes. Transfer to rack and allow to
cool.
Garnish with dill sprigs and serve slightly warm or at room
temperature.
Yields
1 servings
