Fish quiche.


For filling:

200 g salmon or smoked trout
200 g smoked butterfish
3 eggs
150 ml low-fat cream
150ml milk
150g Swiss cheese
pinch ground nutmeg
1 tbsp. l. vegetable oil
For the dough:

1.5 cups flour
2 eggs
2 tbsp. l. sour cream
100 g butter
a pinch of salt

Sift the flour and salt for the dough. Add the diced cold butter. Knife chop the butter with flour, until it will not resemble breadcrumbs. Beat one egg and add the sour cream. Knead the dough. Put it on a floured work surface and knead until elastic. Roll the dough into a ball, wrap in foil and place in refrigerator for at least 30 minutes.

For the filling, whisk the eggs, cream and milk. Then add the grated cheese and nutmeg. Round baking dish with low bumpers grease with vegetable oil. Roll out the dough into a circle with a diameter of 4-5 cm larger than the diameter of form. Put it in a form so as to cover the bottom and ledges. Pinned the dough with a fork, pour the cheese-cream mixture and place in a preheated 200 ° C oven for 25 minutes.

Cut out a circle of parchment of the same diameter as that of the baking dish. Both kinds of fish fillets cut into long strips 1 cm wide. Place on a parchment circle in a number of strips of red fish, sorting them by length. Take one strip of white fish and miss them through the red stripes “basket weave”, also sorted by length.

Remove the cake from the oven. Take the parchment with “interlaced” with both hands, tilting it slightly above the cake, let “wicker” slip off the surface of the cake. If the edges were left empty seats, fold up their remaining pieces of fish.

Return the quiche in the oven for another 15 min., Reducing the temperature to 180 ° C. Serve hot or warm with a green salad.

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