Mouthwatering Salmon & Watercress Quiche | Great British Food Awards

Ingredients

• 200g plain flour
• A generous pinch of salt
• 100g butter, well chilled and cut into small cubes
• 30g Parmesan cheese, grated (optional)
• 1 medium egg yolk, beaten
• About 3 tbsp ice-cold water
• 3 salmon fillets (approx. 350g)
• Juice of ½ a lemon
• A good knob of unsalted butter
• 1 medium onion, finely sliced
• 200g new potatoes, ideally Jersey Royals, cut into 1.5cm chunks and parboiled
• 50g watercress (leaves picked and any tough stalks discarded), finely chopped
• 2 tbsp chopped fresh dill leaves
• 3 medium eggs, whisked
• 300ml double cream
• ½ tsp pink peppercorns, lightly crushed
• Salt and freshly ground black pepper