Instructions: 1. Roll out pastry to 3 mm thick and cut out 24 pastry rounds using a 6 cm pastry cutter. Press pastry rounds into shallow, greased patty pans

(tartlet tins).

2. To make the filling, place eggs, cream, nutmeg and black pepper to taste in a bowl and whisk to combine. Mix in salmon and dill.

3. Divide salmon mixture between pastry cases. Bake in a moderate oven

(180C) for 10 to 15 minutes or until quiches are puffed and a light golden brown.

Makes 24.

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