3 GREAT WAYS WITH... FISH

Hot Smoked Trout, Spinach and Tomato Quiche

Serves 6, Prep and Cook: 1 hour, 30 mins

2 sheets frozen shortcrust pastry, partially thawed
2 tblsps finely grated parmesan
Mixed salad leaves, to serve

FILLING

1 tblsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
100g baby spinach leaves
350g packet Goulburn River
Hot Smoked Trout, skin and bones removed, flaked
½ cup finely grated parmesan
3 eggs
¾ cup pure cream
1 tblsp horseradish cream
½ x 350g punnet medley tomatoes, halved

Grease a 25cm