One of the things I wanted to do on the blog this year was to have more savoury recipes on here. Smoked salmon quiche wasn’t something I intended to make, but we bought so much food over the festive season, I didn’t have a chance to use the smoked salmon we bought.
It had been sat in the freezer for a little while and I really needed a reason to use it, smoked salmon quiche is an idea that came to me and it seems like it’s quite a popular combination. I added parsley instead of dill, which seemed to be the most used herb and I paired with a great paprika pastry.
The recipe for which came from Dan Lepard’s book – this is a fantastic book, it has so many recipes crammed in it, everything I’ve made from it has always worked, I cannot recommend it highly enough.
As you will see from the photos, I’ve paired this quiche with a white wine from Le Petit Ballon. They very kindly sent me two delicious bottles of wine, a fruity and warming Chianti and a great Chardonnay. I don’t normally like chardonnay, I prefer drier more tart white wines, but I was pleasantly surprised with this one.
I really am not a wine buff, but after 35 years on the planet and having done a lot of market research on the subject of alcohol (i.e. imbibing a vast variety of drink), I know which styles of wine I enjoy. Usually I find chardonnay too buttery and too oaked, this is neither of those things, it’s lighter than I expected and so much fruitier. It goes so well with the strong flavours of the smoked salmon too.
I served the quiche with a simple watercress and rocket salad and an olive oil and balsamic vinegar dressing. It’s a great light lunch, or you could serve it with some couscous or roasted vegetables for a more substantial dinner.
Le Petit Ballon have very kindly offered my readers the chance to win one of their monthly wine boxes featuring two bottles of wine. I can highly recommend their wine subscription as the bottles you receive every month are carefully selected by their own Sommelier Jean-Michel Deluc. The box comes with two bottles of wine, tasting notes for your wine and a copy of their wine magazine.
- ***Shortcrust Pastry***
- 300g Plain Flour
- 150g Salted Butter, chilled and cubed
- ½ Tsp Paprika
- 2-3Tbsp Water
- 200g Smoked Salmon (you can use trimmings)
- 5 Eggs
- 100ml Milk
- 250ml Double Cream
- 2 Tbsp Fresh Parsley
- Sift the flour into a bowl, add the butter and rub between your fingertips until it resembles breadcrumbs.
- Add water and mix with your hands until it comes together and forms a dough. Flatten the pastry into a round disc and then cover in cling-film and leave it to rest in the fridge.
- Roll out the pastry on a lightly floured surface until it’s big enough fit over a 26cm tart tin, trim the pastry a little, but leave an overhang –the pastry will shrink a little, you can cut it when it’s cooked. Prick the pastry all over with a fork and place the pastry case in the fridge for at 20 minutes.
- Heat oven to 200C/180C fan/gas 6, take the pastry case from the fridge, line it with baking parchment and fill it with baking beans, place the pastry in the oven and cook for 20 mins.
- Remove the baking beans and paper from the pastry and cook for 5 mins more until pale golden. Turn down the oven to 180C/160C fan/ gas 4. Trim the edges of the pastry case with a vegetable peeler, until it is neat and there is no overhang.
- If necessary shred the salmon and then lay it in the bottom of the pastry case. Whisk the eggs, milk and cream together and season well, then add in the chopped parsley.
- Pour the mixture over the salmon and bake for 30-40 mins, or until set with a slight wobble in the centre.
- I personally have always preferred quiche cold, but you can serve this warm from the oven or warm it yourself before serving.
Is there anything, sweet or savoury that you’d like to see me make on the blog? If so, let me know in the comments.
Thanks for reading.