Description
Quiche with grilled salmon, pear and brie cheese. This quiche can surprise your guests palates for the gala table. Gourmet appetizer creamy sauce brings out the delicate flavor of grilled salmon, well, brie and pear is a win - win combination. Appetizer is delicious both hot and cold.
Ingredients
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Flour
250 g
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Butter
150 g
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Chicken egg
1 piece
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Salt
0.5 tsp
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Soy sauce
3 Tbsp
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Salmon
200 g
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Soft cheese
100 g
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Pear
1 piece
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Cream
100 ml
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Pepper pink
1 tsp
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Lemon juice
2 Tbsp
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Salt
-
Chicken egg
4 piece
Cooking
In a bowl sift flour, add salt, cold butter, cut in pieces.
Grind the flour with the butter with your hands in greasy crumbs, add the cold egg and knead soft elastic dough.
Ready to put the dough in the package and remove for 30 minutes in the fridge to "rest".
Take salmon (coho I), remove bones, skin, cut into cubes.
Sprinkle salmon with lemon juice and pour soy sauce "Kikkoman", set aside to marinate for 15 minutes.
Get "rested" dough. Take a convenient form for baking. I have 22 cm of this number, I did 2 keisha. Roll out the dough into a circle with a diameter of more forms, and a thickness of about 5 mm. Put the dough in the form, making bumpers. Pinned the dough with a fork.
On top of the dough put baking paper, pour the beans so that the dough is not bubbling during baking. Put in heated to 180 degrees oven and bake the base for 15-20 minutes.
On the grill pan fry the salmon for 1 minute on each side.
Take ripe, juicy pears (but not overripe), remove the core, cut into thin slices, sprinkle with lemon juice.
Take the form with the ready Foundation keisha and begin assembling the pie. Put the grilled salmon and sliced pear on a slightly cooled base.
Sprinkle top of cheese with white mold, I brie. Cheese can be cut or crumble.
Whisk eggs with cream and salt (not much salt) and pour omletes mixture of Kish. Sprinkle top lightly crushed pink pepper. Assume that I have the aforementioned ingredients were 2 pie. Put the cake in heated to 200 degrees oven, bake for 25 minutes until tender.
Give keisha cool slightly, take out from the mold, put on a serving dish, serve immediately warm or cold. Bon appetit!
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