Recipe for Land and Sea Quiche: wild garlic and salmon

Wash the lemon, dry it, then zest it. Set aside. Preheat the oven to 180°C.

Wash the wild garlic. Remove the stems and dry the leaves. Sauté them for 8 minutes in a pan with butter over high heat, until they have released almost all their water.

Place the salmon fillets in a pot of cold water. Bring to a simmer and cook for 5 minutes over low heat. Drain and flake the fish. Place the pastry disc in a 26 cm diameter pie dish. Sprinkle the bottom with fine semolina.

Coarsely chop the spinach and mix it with the flaked salmon, eggs, cream, and lemon zest. Add a little salt (I don't add salt because the fish is already a bit salty) and generously pepper. Pour the mixture into the mold. Slide into the oven for 40 to 45 minutes.

To finish, serve very hot or warm. Wild garlic is available for a short period of time. Outside of this few weeks' timeframe, or if you can't find it, use spinach. The semolina helps to absorb the juice and keeps the tart crispy. You can replace one of the fresh salmon fillets with the same amount of smoked salmon. You can also add 80 g of toasted pine nuts. Be careful not to confuse wild garlic leaves with lily of the valley leaves, which are toxic! ENJOY YOUR MEAL!