You Will Love These 4 Irresistible Smoked Salmon Dishes

Cooking time: 10 minutes
Servings: 8 servings
Difficulty: easy

Ingredients

• 225 g smoked salmon
• 1 cup cream cheese (or creme fraiche)
• 115 g melted unsalted butter
• 2 small finely-chopped shallots
• ¼ cup finely chopped chives
• 2 tsp lemon zest
• 4 tbsp lemon juice
• Salt and pepper to taste

Preparation
Step 1. In a food processor, mix the butter, cream cheese (or creme fraiche) and shallots so that they form a smooth mixture. Now you can add the salmon, pulsing for a few more seconds, until it is coarsely chopped.
Step 2. Move the mixture into a bowl, slowly adding in the chives, the lemon juice, and zest, and finally seasoning to your taste. Garnish with finely chopped greens and dig in!
 

Ingredients
For the crust:

• ⅓ cup butter, unsalted 
• 1 egg
• 3 tbsp sesame seeds
• 1 cup wholemeal wheat (or spelt) flour
• 3 tbsp water

For the filling:

• ½ cup smoked salmon, sliced to ½ inch pieces
• ½ cup Greek yogurt (or creme fraiche)
• ½ cup white yogurt
• 1 tbsp butter (or olive oil)
• 1 onion, finely sliced
• ¼ cup kale, de-stemmed and cut into bite-size pieces (can be replaced with broccoli or spinach) 
• 5 eggs
• Salt and pepper to taste

To serve:

• Fresh basil (about ½ cup)

Equipment
A 20 cm quiche tin (but honestly, in desperate measures, a pie tin will do just as well).

Preparation
Step 1. Preheat your oven to 350°F (175°C).
 

The Sesame Crust

Step 2. To prepare the sesame seeds, toast them on a dry frying pan until golden. Then, to prevent them from burning, immediately transfer them on a plate or small bowl and let them cool down.
Step 3. Use a little olive oil or butter to grease your 20-cm quiche tin.  
Step 4. Now that the sesame seeds have cooled down, you can put together all the ingredients for the crust in a food processor and keep combining them until they form dampish crumbs. Use your hands to form the dough into a ball.
Step 5. It is time to roll out the dough. Prepare your work surface by sprinkling flour on it to prevent the dough from sticking to the surface. Use a rolling pin to gradually spread out and flatten your dough into a circle that is slightly bigger than the quiche tin, around 8 ⅔ inches large and fairly thin (think as thick as a nickel).
Step 6. Reach for your quiche tin and very gently place the dough in the tin, carefully pressing on the sides of the pan so that the dough adheres to every nook and cranny. Use a sharp knife to trim off any excess dough from the tin’s rim. TIP: If there are any holes in the dough, you can use these trimmings to seal them.
Step 7. Cover the dough with baking paper, load the tin with a bagful of baking beans, and bake for 20 minutes.
 

The Filling
 

Step 8. While your crust is in the oven, you can prepare the filling. First, saute the onion in the butter or olive oil until soft and fragrant.
Step 9. In a large bowl, whisk the yogurts (or the yogurt and the creme fraiche) together with the eggs, until smooth. Add the kale (spinach, or broccoli) to the mixture and season to taste.

Assembling Your Quiche
 

Step 10. Take out the beans and baking paper from the tin and let your crust sit in the oven for a couple more minutes, until golden brown.
Step 11. When the crust is ready, pour in the filling and top it up with the salmon slices. Bake until the salmon browns up a bit and the egg mixture sets, around 35 minutes.
Step 12. Let your quiche cool down a bit, remove it from the tin and garnish with basil. Enjoy warm or cold.

• 225 g smoked salmon, sliced into bite-size pieces
• 2 cups vegetable broth
• 2 cups of milk
• ½ cup heavy cream
• 2 tbsp tomato paste
• 3 medium leeks, sliced (white and light green parts only) 
• 1 large peeled potato, cut into cubes
• 1 stalk celery, chopped
• 2 tbsp chives, chopped
• 1 clove garlic, finely chopped or minced
• 1 tbsp olive oil
• Salt and pepper to taste

Preparation