Feeling fishy? Try some Salmon Quiche
It has been a while since the last posting but moving to a foodie city can be a bit intimidating. Seattle has many things to offer; not the least of them being the fish market. You know it is time to find a way to add fish to a quiche when the fish start flying at the world renown:
I searched my collection of recipes and found a French recipe for Salmon quiche:
by Maya Barakat-NuQ
The work of translating the French and metric conversion was time consuming. But the first bite of this Salmon and Potato Quiche was all it took to convince me that it was worth the effort! A few changes were made in this recipe to make it easier for those of us living in the States. However, there are still a few unusual ingredients. So be sure to read the list closely before you make your shopping list.
Enjoy your Salmon!
- 5-6 sheets filo dough or flaky pastry dough (found in freezer section)
- 3/4 pound fresh uncooked wild caught Alaska salmon chopped into cubes
- 1/3 pound smoked salmon chopped into bite size pieces
- 2 medium organic yukon gold potatoes sliced thin
- 4 shallots
- 2 medium leeks washed and chopped white and light green parts only
- 6 eggs and 1 yoke
- 1 teaspoon of water
- 1/2 stick of butter
- 3 tablespoons crème fraîche or sour cream
- 4 tablespoons of chopped fresh dill
- sea salt and fresh ground pepper
- 11" round quiche pan
You can make your own filo / flaky pastry dough or purchase it and follow the directions. If frozen, thaw in package for at least two hours at room temperature or overnight in refrigerator. If in the refrigerator let it come to room temperature before using. Butter inside of quiche pan but no need to dust with flour.
Slice the washed leeks. Slice the potatoes thin, using preferably a mandolin. Dice the shallots. Place half of the butter into a 12 inch fry pan that has been heated to medium. Let the butter melt then add potatoes. Cook stirring slices occasionally for about 5 minutes. Add leeks and shallots. Sprinkle sea salt lightly over everything and stir occasionally. Cook about 10 minutes more until tender. Add more salt and pepper to taste. Set aside.
Add small amount of butter to pan and cook fresh chopped salmon for about 1 minute. Pieces may seem slightly raw. This is what you want; they will continue cooking later.
Blend the two eggs and crème frâiche or sour cream, dill and salt and pepper.
- Heat oven to 425 degrees Fahrenheit.
- Layer the buttered quiche pan with the five layers of filo. Do not cut off edges yet.
- Place potato mixture on bottom then layer with cooked salmon next layer smoked salmon pieces.
- Next, pour egg mixture over layers until filled. Bring the filo layers over the entire mixture until it is almost covered. Cut a half moon shape out of the center so that some of quiche mixture is visible.
- Blend egg yolk and water and brush using pastry brush lightly over filo dough.
- Place in oven on center rack for approximately 40 minutes until center comes out clean with a knife.