Salmon Quiche
A light quiche made without any sour cream. A white roux is ligating all ingredients. Thanks to the deep-frozen flake pastry it’s done easily and suitable for a small household because the pastry sheets can be removed piecewise. Fennel gives this recipe a fancy flavour and savoured with a glass of wine it’s a really delicious evening meal.
Salmon Quiche
2014-01-21 18:56:11
Serves 4
Flaky pastry with salmon and fennel
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
- 2 sheets deep frozen flaky pastry (about 6x6 inches)
- 2 tbsp butter
- 2 tbsp wheat flour
- 2 cups milk
- 17 oz salmon (fresh or deep-frozen)
- 2 tbsp cooking-oil
- salt, pepper
- 2 fennel bulbs
- 1 bunch dill
- 4 eggs
Preparations
- Butter four mini tart moulds
- Preheat oven at 390°F
- Remove pastry sheets, cut in halves and unfreeze. Roll out on a lightly floured baking sheet ao that they're a bit bigger than the moulds. Place one square into each mould and press edges down.
- Melt butter in a cooking pan and sweat flour in it. Deglaze with milk, boil up and cook for a minute. Then let it cool down.
- Wash salmon (unfreeze before if necessary), pat dry and cut in dices. Heat one tablespoon of cooking oil in a frying pan and fry salmon dices for about 5 minutes. Add salt and pepper.
- Wash fennel bulbs and cut into thin slices. Remove salmon from pan, put aside and add further oil. Fry the fennel slices appr. 3 minutes.
- Pluck points of dill, stir in cold sauce with three eggs and flavour then.
- Scatter fennel and salmon in tart moulds and pour sauce on top. Whisk the last egg and spread on pastry edges.
- Bake in preheated oven at 390°F for 20-25 minutes.
Notes
- You may also bake the quiche in a normal sized tart mould. Then the flaky pastry sheets don't need to be cut in halfes. Just roll them out to cover bottom and sides of your mould.
Bastelesel https://www.bastelesel.de/
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- Lachsquiche/Salmon Quiche/Quiche de Saumon
