Boil the Humpback Salmon in salted water for 15 minutes. Allow the fish to cool.
Cook and enjoy
Quiche With Humpback Salmon and Pearls
A wonderful French pie recipe. We cook it with humpback salmon and pearls.
ingredients
For the dough:
Flour
250 g
Egg
1 piece
Butter
120 g
Cold Water
50 ml
Salt
1 tsp
Sugar
1 tsp
For the Filling:
Humpback Salmon
450 g
CaviarES Pearls with Salmon
Butter
5 g
For Pouring:
Eggs
3 pieces
Cream (33% Fat)
200 ml
Frozen Spinach
400 g
Hard Cheese
150 g
Salt and Sugar to Taste
A wonderful French pie recipe. We cook it with humpback salmon and pearls.
Cooking method
1
2
For the dough, mix 250 g of wheat flour, 1 tsp. salt and 1 tsp. sugar Add 120 g of butter and rub into a buttery crumb.
3
Beat 1 egg and knead the dough. If the dough is very dry, add 1 tbsp. l. ice water.
4
The dough should form into a ball. Wrap the dough in cling film and leave in the fridge for 20 minutes.
5
For pouring, mix 3 eggs with 200 ml of cream with a whisk, add salt and pepper to taste. Grate 150 g of hard cheese and combine with the egg mixture.
6
Add 400 g of spinach to the bowl and toss to distribute it evenly. Also add CaviarES Salmon Pearls to the fish.
7
When the dough has rested, roll it out into a layer 3 mm thick, put it in a baking dish and prick it with a fork so that it does not puff up. Bake the quiche base for 20 minutes at a temperature of 220°C.
8
Take out the form with the dough and pour the filling. Put the filling and distribute it evenly over the entire form. Bake quiche at 180°C for 30 minutes. Let it cool before serving, and then cut it, because the quiche with fish needs to stabilize.
