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Home > Recipes > With Classic Fish Fumet (Stock)
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New-World Salmon Quiche
Serves 6
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 There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn. If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great lunch or dinner.
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Ingredients:
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Cornmeal crust:
- Cornmeal crust or substitute 1 pre-baked 9˝-10" pie crust
- 2/3 c. (120 g) each yellow cornmeal and all-purpose flour
- ½ T. (7.5 mL) sugar
- ½ t. (2.5 mL) salt
- 2 T. (30 mL) each unsalted butter and solid vegetable shortening, chilled and cut into small pieces
- 3-4 T. (15-20 mL) ice water
- 1 egg yolk
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Filling:
- ¾ c. (190 mL) heavy or light cream
- 1½ oz. (45 g) Fumet de Poisson
Gold®
- 2 eggs
- 2 T. (30 mL) chopped fresh dill leaves
- 2 T. (30 mL) unsalted butter
- 3 large leeks, washed and trimmed, white and pale green parts thinly sliced
- 1 medium red bell pepper, cut in fine dice
- ½ c. (90 g) corn kernels, defrosted frozen, drained canned, or fresh
- Salt and coarsely ground black pepper
- ½ lb. (225 g) cooked salmon, flaked
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Combine cornmeal, flour, sugar, and salt in a food processor and pulse a couple of times. Add butter and shortening, pulse until it resembles coarse meal, then add enough water through feed tube so dough pulls together. Gather into a ball, flatten into a disk, cover, and chill for at least 30 minutes. Preheat oven to 375°F
(190° C). Roll pastry on a floured board into a 13" circle. Transfer to pie plate, crimp edges, and bake blind until shell is set, 15 minutes. Remove weights and bake 10 minutes longer. Remove from oven, brush with egg yolk and cool. Adjust heat to 350°F
(177° C). Meanwhile, combine cream and
Fumet de Poisson Gold® and gently heat until dissolved. Let cool. Stir in eggs and dill. Set aside. Melt butter in a large skillet over medium heat. Sauté leeks until tender. Stir in bell pepper and corn. Season salmon and vegetable mixture to taste with salt and pepper. Spoon salmon, then vegetables into shell. Pour cream mixture over it, place on a cookie sheet and bake until custard is set when a knife is inserted near the center, about 35-40 minutes. Remove, let stand a few minutes, then slice and serve. Or serve at room temperature.
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