Succulent salmon is a new gold in Yukon rivers and streams.

If ever you cook, bake or BBQ a fillet and are fortunate enough to have some left over, this quiche is the way to enjoy it a second time around.

Alternately, you can use smoked salmon or a home/commercially canned salmon.

The flavour will vary depending on whether you use sockeye, king or Chinook.

The crust for this quiche is a simple pat-in-the-pan with the added goodness and crunchy texture of whole wheat flour and nuts.

Depending on your source of fish and or fisherman/woman, you can really be creative and use an alternative like a cooked whitefish, pickerel or trout.


Salmon Quiche

INGREDIENTS FOR THE CRUST

¼ cup toasted chopped pecans or almonds

? cup grated cheddar cheese

1 cup whole wheat flour

¼ teaspoon ground paprika

¼ teaspoon salt

3 tablespoons olive oil

3 tablespoons vegetable (canola) oil

PREPARATION FOR THE CRUST

  • Toast the pecans or almonds in a 325F oven for 10 minutes; set aside to cool.
  • Using a food processor, grind the nuts.
  • Into the nuts in the food processor, add the grated cheese, flour, paprika and salt. Buzz to blend.
  • Add in the oils and process till the crust clings together.
  • Pat the crust into a 9 or 10″ pie plate.
  • Bake the crust/shell in a pre-heated 400F oven for eight minutes.
  • Set aside to cool.

INGREDIENTS FOR THE FILLING

¼ cup asiago cheese

2 cups cooked salmon

1 leek, sliced thinly

3 green onions, chopped finely

4 eggs

½ cup sour cream or plain yogurt

¼ cup mayonnaise

¼ cup milk, ½ or cream

? cup cheddar cheese

2 cloves garlic, minced or pressed

½ teaspoon dried dill weed or 1 tablespoon fresh dill weed, finely chopped

? teaspoon white pepper

? teaspoon hot pepper sauce

2 tablespoons chopped fresh parsley

PREPARATION FOR THE QUICHE FILLING

  • Sprinkle ¼ cup of asiago directly onto the cooked quiche crust.
  • Next, break up the cooked salmon into largish chunks and place on top of the cheese. Make sure to discard any skin and small fish bones.
  • Next, layer the sliced leeks and green onions.
  • Into the food processor or bowl with whisk, blend together the eggs, sour cream or yogurt, mayonnaise, milk/cream, cheddar cheese, garlic, dill weed, white pepper and hot pepper sauce.
  • Pour the egg filling over the salmon.
  • Sprinkle the top of the quiche with fresh parsley.
  • Bake in a 350F oven for 50 minutes until a knife inserted comes out clean.
  • Let cool on a rack for five minutes before cutting.