Tuesday, October 21, 2008

Smoked Salmon

I have been enjoying smoked salmon every day this week. Its flavor is delicious and truly some of the very best I have ever eaten! In my effort to come up with creative ways to use it, rather than just nibbling away on it like candy, today I made smoked salmon quiche in an olive oil crust.

Olive Oil Crust

1 Cup Flour

1/2 Teaspoon Salt

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Very Cold Water

1 Beaten Egg


Stir the flour, salt and olive oil together in a bowl with a fork until the mixture appears crumbly. Beat the egg in a separate bowl and blend in the cold water. Make a well in the center of the flour mixture and add the egg mixture all at once. Stir with a fork until combined and mixture starts to form a doughy ball. Shape the dough into a smooth ball with your hands, place on a slightly floured surface and roll into a circle that is slightly larger than the size of your pan.
Carefully place the rolled out crust into the pie pan, turning the edges over and fluting slightly.
Smoked Salmon Quiche
6 Ounces Smoked Salmon
8 Ounces Swiss Cheese
1 Cup Cream
4 Eggs
Lemon Pepper
Ground Nutmeg
Olive Oil Pie Crust
Crumble the smoked salmon and spread the crumbles evenly into the bottom of the pie crust.
Grate the cheese.
Sprinkle the grated cheese over the crumbled salmon in the bottom of the pie crust. Crack the eggs into a bowl or large measuring cup and wisk together until well blended.Add a little fresh cracked lemon pepper and a dash of nutmeg to the eggs, then pour in the cream.
Wisk the cream and eggs together until they are very well blended.
Pour the cream and egg mixture into the pie crust, covering the cheese and smoked salmon layers. Place in a preheated 375 F oven and bake for 40 to 45 minutes. If using a glass pan, lower the temperature of the oven by 25 degrees.
The filling will puff slightly and turn brown as it bakes.
When a toothpick inserted into the center of the quiche filling comes out clean and the top is golden brown, remove it from the oven and cool for a few minutes on a wire rack.
Cut the quiche into six wedges and serve. Individual wedges freeze very well and can be reheated in the microwave or a traditional oven to be enjoyed later.


A delicious combination of flavors!

No comments:

Post a Comment

Thanks for commenting!