Editorial: Kockums JernverkPublished: 2026-11-06

Salmon and dill quiche

Name: Salmon and dill quiche
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 40 min
Cuisine: Swedish
Ingredients: 240 g plain flour; 150 g cold butter; ½ tsp salt; 2–3 tbsp cold water; 400 g skinless salmon fillet; 100 ml chopped dill; 150 g grated mature hard cheese, such as Gruyère or Cheddar; 4 eggs; 200 ml double cream; 200 ml milk; ¾ tsp salt; ½ tsp freshly ground white pepper; 200 ml crème fraîche; 80 g salmon or trout roe; Dill sprigs

Serves 6 · 1 hour 40 minutes · Round Cream Lux oven dish

Crisp pastry, juicy salmon, plenty of dill and a creamy egg custard, baked in a round enamel oven dish. Serve warm or cold with crème fraîche and roe.

Salmon and dill quiche is a Swedish favourite: shortcrust pastry filled with pieces of fresh salmon, grated mature cheese and a custard of eggs, cream and milk. Blind-bake the case so the base stays crisp, and take the quiche out as soon as the custard has just set so it stays creamy.

Golden salmon and dill quiche in a round cream enamel oven dish with a green rim, with eggs, dill, crème fraîche and roe in small bowls around it

Ingredients

Serves 6

Pastry

240 g plain flour
150 g cold butter
½ tsp salt
2–3 tbsp cold water

Filling

400 g skinless salmon fillet
100 ml chopped dill
150 g grated mature hard cheese, such as Gruyère or Cheddar
4 eggs
200 ml double cream
200 ml milk
¾ tsp salt
½ tsp freshly ground white pepper

To serve

200 ml crème fraîche
80 g salmon or trout roe
Dill sprigs

Method

Rub the flour, salt and butter together into crumbs, or pulse in a food processor. Add the water and quickly bring it together into a dough.
Press the pastry over the base and up the sides of the oven dish. Chill for 20 minutes.
Heat the oven to 200 °C. Prick the base with a fork and blind-bake in the middle of the oven for 12 minutes until lightly coloured. Turn the oven down to 175 °C.
Cut the salmon into pieces of about 2 cm. Whisk together the eggs, cream, milk, salt, pepper and dill.
Scatter half the cheese over the pastry case, add the salmon and pour over the custard. Sprinkle with the rest of the cheese.
Bake on a low shelf for 30–35 minutes, until the custard has set but still wobbles slightly in the centre. Leave to rest for 10 minutes and serve with crème fraîche, roe and dill.

Why it works

Enamelled steel carries heat quickly into the pastry, so the base crisps up during blind-baking. The quiche can be served straight from the dish, and the smooth enamel is easy to clean.