February 19, 2021 • Class: Main Dish, Savory Pastries, Eggs/Dairy/Cheese, Fish/Seafood
I by no means would have considered a salmon quiche if it wasn’t for my mom who used to make it pretty usually when the household lived in France. It’s a scrumptious quiche, a lot lighter than the unique quiche lorraine, however nonetheless substantial sufficient (with the salmon) to be very satisfying as a meal. The salmon is poached or steamed (I like steaming) and the leeks are stir-fried in butter or a light-weight olive oil. I added a contact of curry to the batter and a few chopped contemporary dill I had rising in a pot on the balcony. I additionally added a little bit little bit of shredded gruyère so as to add that tacky salty taste. I made the crust from scratch as a result of it takes no time, is straightforward and makes a world of distinction (in my humble opinion).
Salmon quiche
Joumana Accad
Mediterranean, Center Jap
February 19, 2021
Principal Dish, Savory Pastries, Eggs/Dairy/Cheese, Fish/Seafood,
French, savory pies, quiche, leeks, salmon,
6-8 servings
Prep Time: 2 hours
Prepare dinner Time: half-hour
Elements
Crust:
2 1/2 cups (kind of) all-purpose flour
1 tsp sea salt or some other salt
1 tsp sugar
2 sticks unsalted butter, minimize into small cube (saved chilly)
2 tsp white or rice or apple cider vinegar or lemon juice
1/2 cup ice water (kind of)
Batter:
6 massive eggs (highest quality attainable)
1 1/2 cup heavy whipping cream
1 1/2 lb wild salmon slab
3 leeks, chopped and soaked in water to rid them of any dust, then drained properly
1/3 cup oil or clarified butter or salted butter
salt, pepper, to style
2 tsps curry (elective, to style) or any spice of your liking
1 Tbsp contemporary dill, chopped (can add extra)(elective)
1 cup finely shredded gruyere
Directions
- Place flour, and different dry substances in bowl and blend; add the cut-up butter and blend with the ideas of your fingers till the combination appears sandy; add the water and vinegar progressively, mixing as you go, till the combination holds collectively and is moist and compact. Collect the dough right into a ball and slap it round firmly on the counter a number of instances. Form right into a disk, wrap in plastic and put aside within the fridge for about half-hour.
- Place the salmon steak on a rack inside a pot stuffed with 1 or 2 inches of water. Cowl and steam the salmon for about 7 minutes. Put aside and permit the residual warmth to proceed cooking the salmon. Right here you will need to keep watch over the salmon to verify it doesn’t overcook and dry out. Uncover the pot and funky. When cool sufficient, shred it and look ahead to any fish bones. Take away all fish bones and pores and skin in addition to any unpleasant fats tissue and discard.
- Fry the chopped leeks in butter or oil or a combo of the 2 till softened; cowl the skillet a couple of minutes to proceed cooking after which uncover to cut back any amassed liquid. The leeks must be totally cooked, smooth and silky. Season to style, including the curry or some other spice to your liking.
- Preheat the oven to 350F. Carry the pastry dough to room temperature for a couple of minutes (or within the microwave for 30 seconds) and begin rolling it out on a floured counter. Grease and flour the pie pan, and line with a parchment paper liner. Reduce the dough to suit the pan, including 3 inches throughout for the perimeters. Match the dough onto the pan, and prick it throughout. Line it with one other paper circle and pour a pair cups of dry beans on the paper to carry the crust in place. Bake the tart for about half-hour, till the crust is gentle golden and totally dry.
- In a bowl, place the eggs, cream, salmon, leeks, cheese and seasoning. Combine to mix and pour onto the tart. Bake for half-hour or so till the quiche is puffy and really feel agency. Switch to the counter and serve heat.
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