Quiche with smoked mackerel

Ingredients for 1 servings:

• 1 pack of puff pastry, frozen
• 1 mackerel, smoked, approx. 400 g
• 1 small zucchini
• 3 spring onions
• 2 tomatoes
• 1 garlic clove(s)
• ½ bunch parsley
• ½ bunch chervil
• ½ bunch of dill
• 1 dash of olive oil
• 2 tbsp tomato paste
• 2 tbsp horseradish from the jar, spiciness to taste
• 1 tbsp butter
• e.g. salt and pepper
• some milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

tastes good hot and cold, for a 28 cm springform pan

Peel the garlic clove, scrub the zucchini thoroughly with hot water, and trim the spring onions. Remove the stems from the tomatoes. Chop everything finely. Roughly chop the parsley, dill, and chervil. Heat the olive oil in a pan and sauté the vegetables, then add the chopped herbs. Add the tomato paste and sauté briefly. Deglaze with cream, then add the horseradish and season with salt and pepper. Let cool. Cut up the mackerel, carefully checking for bones and removing them. Roll out half of the puff pastry in a buttered springform pan. Now spread the cooled contents of the pan and the fish into the pan. Trim the remaining puff pastry if necessary, roll it out, and cover the quiche completely. Brush the surface with milk. Preheat the oven to 180°C fan/convection oven and bake the quiche for about 30-35 minutes.