Smoked Salmon, Dill and Goats Cheese Quiche

Smoked Salmon, Dill and Goats Cheese Quiche

This recipe comes from Simply Recipes.  Their site started way back in 2003 and was  highlighted as one of the 50 Best Food Blogs (February, 2009) Times Online. 

I was really pleased when way back in 2008 they chose my Valentine's Day Pavlova as part of a bloggers recipe roundup to celebrate all things 'romantic'. http://www.simplyrecipes.com/recipes/valentines_day_recipes/

This is a fabulous quiche, and I am a huge quiche fan.  You could say it's a posh quiche, but because smoked salmon always seems to be on offer these days, you don't need a special event to buy a pack.  I think the goats cheese took on a life all of its own - I am sure I scattered it over the filling better than that!

It is good enough for an indoor picnic, well lets face it, with the monsoon season in full swing, we are hardly likely to be planning the next outdoor picnic.

The quiche cuts well.

I always use Delia's method to line and bake a quiche, it produces a crisp light pastry crust and I have never found anything else to beat it.  Also, the pastry doesn't become the main event but allows the filling to be the star.

GOAT'S CHEESE AND SALMON TART

This recipe is from Gizzi's Kitchen Magic, the original recipe title is Goat's Cheese and Pea Tart. I knew peas in a tart wouldn't be to my taste and left them out, I don't think the tart suffered from this exclusion. If you would like to include the peas, then 120g of fresh peas are added along with the onions, salmon and goat's cheese.


Slightly adapted recipe.

Serves: 6

A 17cm tart tin lined with shortcrust pastry and baked blind.

You will need: 2 teaspoons of olive oil, 1 peeled and wedged small red onion, 100ml white wine, 120g smoked salmon cut into thin strips, 100g soft goat's cheese, 3 free-range eggs, 150ml double cream, 30g grated Parmesan cheese, freshly ground black pepper, 1 tablespoon of chopped chives.

1. Preheat the oven to 170°C/Gas 3. Heat the olive oil in a frying pan. Add the red onion and fry on a moderate heat for 5 minutes or until slightly charred but beginning to soften. Remove from the pan and put to one side.
2. Pour the white wine into a pan and boil on a high heat for 5 minutes, or until the wine has reduced by two-thirds and is syrupy. Pour into a mixing bowl and leave to cool for 5 minutes or so.
3. Scatter the red onions, smoked salmon strips and goats cheese into the cooked pastry tart. Add the eggs, cream and Parmesan to the reduced white wine and whisk together. Season well and stir in the herbs. Pour into a measuring jug.
4. Place the tart case on a baking tray and pour in the liquid - the mixture will come fairly high up the edge of the tart case. Place carefully on the bottom shelf of the oven, as the lower heat will stop the tart cooking too fast and prevent it rising like a souffle.
5. Bake for 30 minutes, or until the tart begins to turn golden. You will still have a little wobble but it should not be runny. Remove from the oven and leave to cool on a wire rack.

SESAME CRUSTED SALMON STIR FRY

A very quick and tasty stir fry, with just a few simple ingredients, and dinner was served in just over 30 minutes.

Serves: 4

2 tablespoons sweet chilli sauce, 3 tablespoons teriyaki sauce, 1 teaspoon grated ginger, juice of half a lime, 4 salmon fillets, 1 tablespoon sesame seeds, 1 tablespoon sunflower oil, 380g pack stir fry vegetables, 300g noodles, ½ teaspoon sesame oil.

1. Heat the oven to 180°C/160°C Fan/Gas 4.
2. Mix the Encona sweet chilli sauce, lime juice, ginger and teriyaki sauce together, brush over the top and sides of the salmon then put on a lined baking sheet. Sprinkle over the sesame seeds and cook for approximately 15 to 20 minutes.
3. Heat the sunflower oil in a wok, stir fry the veg until tender. Sprinkle the sesame oil over the cooked noodles and add to the stir fry veg.
4. Divide the stir fry veg and noodle mix between four dishes and top with the cooked salmon.


I have been sent a variety of Encona Sauces and I am now really looking forward to trying them. The sauces are suitable for marinading, adding to a variety of cooked dishes or as dips.

Thank you to Encona and Lauren.