Category: Salmon

• 1 large egg
• 2 + 1/2 tablespoons ice water
• 1 + 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 10 tablespoons unsalted butter, sliced into small cubes
• oil/butter for frying
• 1 tsp garlic powder
• 200 g Spinach
• 4 Eggs
• 100 g Feta Cheese
• Smoked salmon-thin sliced
• 2 cups mushrooms cut into chunks
• 1 c ricotta cheese (or milk or cream)
• Parmesan cheese

TIP #1: Adding an egg to the quiche crust recipe will help bind the ingredients together and keep your crust from collapsing when removed from the quiche pan.

TIP #2: It’s important that the quiche crust is cold when filled and baked. Here’s the test: the cold dough should not lose its shape when pressed. When the fat (the butter) within the dough gets cold it helps keep the thin layers of flour/water separated which is exactly what’s needed to achieve a beautiful flaky quiche crust!

CRUST

1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
2. In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed.  Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
3. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
4. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
5. Preheat oven to 175c Put a piece of baking paper in the frozen pie shell and fill with beans (for weight) Cook for 25 minutes.
6. Take out the beans. Whisk one egg with some cold water and paint the bottom of the shell. Bake uncovered for 5 minutes.
7. Sprinkle the bottom of the crust with semolina before filling.

FILLING

1. Fry smoked salmon on high heat in oil until crispy-set aside
2. cook the mushrooms in butter-set aside
3. Cook the spinach in oil until wilted. Strain the water out. Chop so its not stringy and put in a bowl. Add the garlic powder and mix well. Add the mushrooms and salmon
4. Whisk the eggs and add to the bowl with the other ingredients. Add the ricotta (or milk) and salt and pepper.
5. Cut the feta into squares. When the crust is cooled, place the squares into the crust and then pour the egg mixture in.
6. Bake at 175c for 45 minutes.

INGREDIENTS

• 1/4 cup mayonnaise
• 1 teaspoon wasabi paste (Japanese horseradish paste)
• 1 1-inch piece ginger, peeled, finely grated
• 2 large garlic cloves, finely grated
• 4 6-ounce skinless salmon fillets (preferably wild)
• Kosher salt, freshly ground pepper
• 1 pound baby bok choy, halved
• 2 cups (packed) finely shredded green cabbage (about 5 ounces)
• 4 ounces shiitake mushrooms, stemmed, sliced if large
• 2 tablespoons olive oil

RECIPE PREPARATION

Preheat oven to 230c°. Heat a large rimmed baking sheet for 15 minutes.

Meanwhile, mix mayonnaise and wasabi in a small bowl.

Stir in half of ginger and half of garlic; set aside.

Season fish all over with salt and pepper.

Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.

Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 6-8 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.