Small Salmon Quiches

Mix the flour with 2 pinches of salt. Spread the butter in flakes and knead to a smooth dough together with about 70 ml of ice-cold water. Take note that the quantity of water or flour may vary slightly. Cover in plastic wrap and leave to chill for about 1 hour.

Rinse, clean and cut the scallions into small rolls. Cut the mozzarella into small cubes. Whisk and stir the eggs with the cream and about half the mozzarella. Season well with salt and pepper. Cut the salmon into cubes.

Preheat oven to 180°C (approximately 350°F).

For the covering: Butter the molds (each approximately 12 cm in diameter / approximately 5 inches). Divide the dough into four portions and roll out into circles slightly larger than the molds. Arrange the ramekins and form an edge. Arrange the spring onions into the molds, pour the egg and cream. Crown with smoked salmon. Bake in oven for 25-30 minutes.