1. Line a long loose bottom tin with pastry. Bake blind.
    2. Mix Macphie Quiche Mix with water and seasoning.
    3. Place a layer of potatoes, layer of salmon with dill and layer of potato on top.
    4. Pour quiche mix over until full.  Sprinkle with a little grated cheese.
    5. Bake at 180°C for approx. 40 minutes until firm to touch.
    6. For the dip, mix Macphie Bechamel with Butter with mustard and dill.
    7. Serve sliced, hot or cold, with salad leaves and spoonful of dip.


  • 100g smoked salmon
  • 150g potatoes (thinly sliced and parboiled)
  • Fresh dill
  • 100g Macphie Quiche Mix
  • 400g water
  • Seasoning
  • Grated cheese
  • Shortcrust pastry
  • 100g Macphie Bechamel with Butter Sauce
  • 20g dijon mustard
  • 15g dill (chopped)