INGREDIENTS

INSTRUCTIONS

You'll need a 7 1/2"/19cm diameter fluted quiche tin with a removable
base, 1 1/4"/3cm deep, very lightly buttered and a small, solid  baking
sheet  1 Sift the flour with the pinch of salt into a large bowl,
holding the  sieve up high to give them a good airing.  2 Add the lard
and butter and, using only your fingertips, lightly and  gently rub the
fat into the flour, again lifting the mixture up high  all the time to
give it a good airing.  3 When everything is crumbly, add the Parmesan
and sprinkle in about  1 tbsp cold water.  4 Mix the pastry with a
knife and finish off with your hands, adding  more drops of water till
you have a smooth dough that will clean the  bowl. Pop the pastry into
a polythene bag and rest in the fridge for  30 minutes. Preheat oven to
190c/375f/Gas 5.  5 Heat the baking sheet on the centre shelf. Roll the
pastry in a  circle on a surface dusted with flour. As you roll, give
quarter  turns to keep the round shape, rolling as thinly as possible.
6 Roll the pastry over the pin to put in the tin. Press lightly and
firmly on the base and sides of the tin, easing any overlapping  pastry
down the sides - don't stretch it too much.  7 Trim the edges and press
the pastry up about 1/4"/5mm above the rim  of the tin all round. Prick
the base all over with a fork and brush  beaten egg from the filling
over the base and sides.  8 Bake the tin on the baking sheet for 20-25
minutes until the pastry  is crisp and golden. Check halfway through
the cooking time to make  sure that the pastry isn't rising up in the
centre.  9 If it rises, prick again a couple of times and press down
with your  hands. When cooked, remove from the oven and lower the heat
to  170c/325f/Gas 3.  10 For the Filling: Put the haddock and kipper in
a medium sized  saucepan with the milk, bay leaf and mace. Bring to
simmering point,  cover and poach for about two minutes and remove the
fish from the  milk.  11 Discard the bay leaf, but keep the milk.
Lightly whisk the eggs and  yolks, and season with nutmeg and pepper,
but not salt, as the fish  will be fairly salty.  12 Heat the reserved
milk, whisking in the creme fraiche or double  cream. When it's at
simmering point, pour over the beaten eggs,  whisking well.  13 Divide
the haddock and kipper into flakes about 1/2"/1cm in size  and arrange
in the cooked pastry case, with the smoked salmon  trimmings.  14
Scatter the capers and gherkins all over and slowly pour half the
cream and egg mixture in, allowing the liquid to settle between each
addition.  15 Put the baking sheet in the oven, gradually add the rest
of the  filling and cook for 30-35 minutes until golden brown and feels
firm  in the centre.  16 When removed from the oven, let it rest for 10
minutes. Ease it  away from the edges using a small knife and place it
on a suitable  sized jar, which will allow you to carefully ease the
sides away.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 294
Total Fat: 33.2g
Cholesterol: 175.3mg
Sodium: 380.3mg
Potassium: 239.5mg
Carbohydrates: 5g
Fiber: 2.3g
Sugar: <1g
Protein: 7.4g