Salmon Pea And Mint Quiche Recipes

SALMON IN LEMON BRODETTO WITH PEA PUREE

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
• To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
• To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
• To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

SALMON QUICHE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

PEA, MINT & GOAT'S CHEESE QUICHE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the Sticky onion & cheddar quiche recipe, opposite page. 2 While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to purée the peas with the olive oil, then stir in the chopped mint and season.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base, pour over the egg mix, then finally scatter over the goat's cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

PEA AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough into a 10-inch round. Fit into an 8-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over the edge of the tart pan to trim the dough and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
• Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust is firm around the edges, about 20 minutes. Remove parchment and weights. Reduce oven to 375 degrees and continue baking until crust is pale golden, 10 to 15 minutes. Let cool on a wire rack.
• While tart shell is baking, heat olive oil in a heavy saucepan over a medium-high heat. Cook onions, stirring frequently, until tender, about 3 minutes. Reserve 1/4 cup peas and add remaining peas to pan; cook 2 minutes more. Stir in milk and heavy cream and simmer over medium-low heat for 10 minutes. Season with salt and pepper and remove from heat. Let cool slightly before pureeing in a blender, then strain through a fine sieve; discard solids. Whisk together eggs and yolk in a large bowl, and gradually stir in pea puree.
• Place tart shell on a rimmed baking sheet. Sprinkle with ham and reserved peas; pour in egg mixture. Bake until center is set and top is slightly puffed, 20 to 25 minutes. Transfer to a wire rack to cool before cutting into thin wedges. Serve warm or at room temperature.

MINTED SALMON & PEA FISH CAKES

Steps:

• If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
• Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.

SALMON, PEA, AND MINT QUICHE

Steps:

• On a lightly floured work surface, roll out the dough to 1/4 inch thick. Cut out a 14-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11 1/2-inch round ceramic quiche dish; trim the dough flush with the top edge of the dish. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
• Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
• Fill a wide medium saucepan halfway with water; bring to a simmer over medium heat. Add the salmon; simmer until opaque but still pink in middle, about 11 minutes. Remove the salmon; let cool.
• Flake the salmon with a fork; set aside. Whisk the eggs, milk, cream, mustard, salt, and pepper in a large bowl. Stir in the salmon, peas, and mint. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 40 to 45 minutes. Let cool at least 30 minutes before serving.