Description
Before I liked fish pies, that I continue to experiment. This recipe was a lucky find, because from the red fish I did only trivial steaks. This time I was for dinner quiche with smoked salmon, tender, tasty, fragrant! And that I liked the most, is a combination of tender, juicy fish and crunchy, not soggy dough-the basics! Just perfect!
Ingredients
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Butter
150 g
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Flour
250 g
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Chicken egg
3 piece
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Salmon
400 g
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Cheese
50 g
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Milk
200 ml
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Spices
Cooking
In a bowl pour the flour, thinly slice the butter and grind the flour into crumbs.
Add the egg and with your hands knead the dough.
Put in the form (diameter 26cm) and distribute it, making bumpers. High skirting do not need to, because the finished quiche is about 2.5 cm in height.
On the dough put the parchment to pour the beans in a single layer and place in a preheated 180C oven for 15 minutes. (I have a bean not found, poured the peas). This is to ensure that the dough is grabbed and he was not wet from the toppings.
At this time, prepare the filling. Fish cut into slices medium size - not small but not too big.
For filling mix the milk, eggs, spices and salt.
15 minutes have passed, preheat the oven the dough billet to remove the peas and paper, not cooling, put the fish pieces on top of it cheese. Cheese to RUB on a grater, and you can just cut into cubes.
Pour filling and bake at 180C for about an hour.
To get, to give a little to cool, remove the sides of a split form.
And you can eat! Bon appetit!
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