Smoked Salmon and a Soggy Bottom
This post was going to be about the art of making the 'perfect' quiche, or as we say around here - egg and bacon tart. It was only after I took the photo of it that I noticed it had a soggy bottom. It didn't seem so when we ate it. I baked the case 'blind' and coated it with beaten egg to seal it; you can't do much more. Even so the photo made me look like the amateur I am! Anyway, the whole art of making the quiche can be summed up by - use fresh ingredients, double cream not milk, bake the case blind, and bake the egg mixture at less than 160°C so that it doesn't separate/curdle. To me it should be like an egg custard but savoury.
In the absence of the quiche, you'll have to make do with smoked salmon:
Yes, greed got the better of me and I bought some cut price whole salmon from a supermarket that I wouldn't normally be seen dead in. The salmon was filleted and then put into plain sea salt for 6½ hours followed by about 34 hours of cold smoking. It's been in the fridge for a couple of days to allow the flavour to 'mingle'. It deserved the 'poncy' presentation and tomato rose; it was superb.
It never ceases to amaze me how a bit of salt and smoke can turn this:
Into this:
It looks like my filleting technique needs a bit of work though!
There are five comments
Hi,
I’m desperate to find a way to use my cod roe.
I bought some from my fish monger, and just want a way to eat them.
i don’t have a smoker, and was thinking of making a brine but am clueless on how to do it.
can i just eat it raw, or grill it? or will i die or waste it? haha! thanks!
Michelle
Thanks for the Quiche advice Phil. We, or more accurately, Karen has been wrestling with our egg surplus for some time now, and whilst her roasted tomato and pepper quiches have been fantastically tasty, the consistency of the egg bit has been a bit too ‘omletty’ as yet.