Norwegian Smoked Salmon Quiche Recipes

SMOKED SALMON QUICHE

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

SMOKED SALMON QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.
• Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
• Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
• Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

NORWEGIAN SMOKED SALMON QUICHE

Steps:

• Preheat oven to 350°F.
• Sauté onions in olive oil.
• Thinly slice smoked salmon and cut into strips.
• Whisk cream and sour cream together with herbs and spices.
• Combine salmon and sautéed onions in pie crust.
• Pour in cream & herb mixture.
• Add sliced black olives.
• Garnish with chopped almonds and pimientos.
• Bake quiche for 20 to 25 minutes at 350°F.

SMOKED SALMON QUICHE

Steps:

• Preheat oven to 375º Farenheit.
• Bake pie crust shell for 10 minutes.
• Reduce oven temperature to 350º.
• In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
• In small bowl mix together, Gruyere, Parmesan, shallots and flour.
• Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
• Pour egg mixture into warm pie shell.
• Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
• The center should be set, but soft like gelatin (it will set up after removing from the oven).
• Transfer to a baking rack and cool.
• Serve warm or at room temperature.

CRUSTLESS SALMON QUICHE

Steps:

• Drain salmon, reserving liquid.
• In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
• Pour into a greased deep 10" pie plate.
• Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
• Bake @400F 25-35 min until set and golden.
• Let stand 5 min before serving.

NORWEGIAN SMOKED SALMON APPETIZER

Steps:

• Place the rice in the center.
• Arrange the pan fried salmon slice on top of the risotto.
• Spoon the salsa between the fish slice.
• Spread Caviar around the fish and serve.

BROCCOLI SALMON QUICHE

Steps:

• Preheat oven to 350°F
• Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
• Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.

LEEK AND SALMON QUICHE

Steps:

• Sift the flour and salt into a bowl.
• Rub in the butter, until the mixture resembles fine breadcrumbs.
• Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
• Turn onto a lightly floured surface and continue to knead.
• Chill in the fridge for about 10- 15 minutes.
• Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
• Cover with baking paper, and fill with rice or beans, or pie weights.
• Bake blind for 7- 10 mins at 190 degrees C.
• Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
• Drain the salmon, and remove the bones.
• You can remove the skin also, but I usually leave it on.
• Beat eggs with cream, season with salt and pepper.
• Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
• top with the salmon.
• Evenly pour over the eggs and cream.
• Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
• Bake in a 180 degree C.
• oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.