Tag Archives: Capers

Smoked Salmon Quiche

5 Replies

I’m so excited to share this with you.

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This quiche is really good, you guys. 

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From what I see, you all really like this heirloom tomato + pesto quiche. Yes, that quiche has wonderful flavor. So, I can’t wait for you to try this!

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I tried smoked salmon for the first time when I was 17 or 18. My dad and brother are avid fishermen and brought home a smoked salmon from one of their trips. It was definitely love at first bite for me. I love the stuff!

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I used to eat smoked salmon on crackers with a spread of mustard. If you haven’t tried that, I think you should. Such a simple, delicious snack. Just talking about it makes me want it now!

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Over the years, I got more adventurous with my smoked salmon eating. I’ve ordered smoked salmon quiche in restaurants and I’ve also had it in an omelet. Smoked salmon on a bagel with cream cheese, lettuce and tomato? Yes, please.

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Anyway, as you can see, I love it. And this quiche is my new favorite thing. I took one bite and then the whole piece was gone entirely too fast. I declared that I would be making this all the time now.

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And I really could! It’s so easy to prepare. Smoked salmon is ready to go once you buy it, with no preparation. Isn’t that nice?

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For this quiche, I used a store-bought whole wheat crust. I still don’t have that crust making down yet.

Some other tips: It’s important to let the cream cheese soften for this. Once softened, it is much easier to mix with the fresh dill and chives. I really do suggest using fresh herbs here. I’m sure you could use dried if you want, but the fresh herbs taste so good in this.

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Also, use any tomatoes you would like. I used two small San Marzano tomatoes from Three Springs. From what I hear, they are awesome sauce tomatoes, but they also worked wonderfully in this quiche.

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The last thing about this is the capers. Just a small amount adds something really special to this quiche. They are little bits of goodness and go so well with smoked salmon. 

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The flavor of this quiche is out of this world. It’s the right combination of cheese, fresh herbs, veggies, salmon and eggs. I do hope that you get to try this quiche and I hope that you enjoy every single bite!

Smoked Salmon Quiche
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Ingredients
  1. 1 pie crust (choose your favorite!)
  2. 4 ounces cream cheese, softened
  3. 1 tablespoon mix of fresh dill and chives, lightly chopped
  4. Pinch of onion powder
  5. 2 small or 1 medium tomato, diced
  6. 4 ounces smoked salmon
  7. 1 1/2 tablespoons capers
  8. 4 eggs
  9. 1 cup milk (I used whole)
  10. Salt and pepper
Instructions
  1. Preheat the oven to 375*.
  2. In a small mixing bowl, mix together the softened cream cheese, chopped dill and chives and pinch of onion powder.
  3. Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around (see photo above).
  4. On top of the cheese layer, add the diced tomatoes.
  5. Add small pieces of the smoked salmon on top of the tomatoes.
  6. Add the capers on top of the salmon.
  7. In a bowl, whisk together the eggs and milk. Add salt and pepper.
  8. Pour the egg mixture into the crust.
  9. Bake in the preheated oven for 15 minutes, then turn the heat to 400* and bake an additional 25 minutes, or until the quiche is set.
  10. Enjoy!
Notes
  1. Baking times may vary. Start watching your quiche after 15 minutes in the 400* oven.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Salmon + Veggie Salad

5 Replies

I’ve got another salad combo for you.

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Juicy tomatoes.

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Creamy avocado.

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Salty capers.

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Pickled red onions.

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And fresh, delicious salmon.

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Piled high on a bed of greens.

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This salad is amazing. Everything goes so well together. Also great for these warm days. It requires very little cooking and prep work.

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In the directions, I tell you how I prepared my salmon for this salad. But you should definitely prepare it your favorite way. If you have a grill, I am sure that would be perfect {dreaming of the day I can have a grill}.

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I suggest an oil-based dressing for this salad, but again, use what you love. I don’t think you’ll be disappointed.

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Oh, I have to mention! This salad was inspired by a delicious meal we ate the The Tomato Bistro.

Ingredients
*This is for two salads. Double, triple, etc., as you please.
1/2 cup grape tomatoes, cut in half
1 avocado, sliced
4 tablespoons capers
1/4 of a red onion, sliced
Red wine vinegar
Olive oil
2 fillets of salmon, whatever size you like to eat
Juice from one half of a lemon
Salt and pepper
Mixed greens (or your favorite lettuce)

First prep your veggies. Cut the grape tomatoes in half. Slice the avocado. Slice 1/4 of a red onion. Place the onion slices in a bowl and completely cover with red wine vinegar. Let this sit while you prepare the rest of the salad.

Pour about 2 tablespoons of olive oil into a pan over medium-high heat. Let the oil get hot and then add the salmon fillets. I cooked mine for about 2 minutes on each side. Once the first side was done, I sprinkled salt and pepper on each fillet, squeezed some lemon juice into the pan over the salmon and then flipped them. I cooked the other side for 2 minutes and squeezed the rest of the lemon juice on the salmon.

To arrange the salad, I would suggest tossing the greens with dressing first. You can do this in a big bowl and then transfer the dressed greens to smaller serving bowls. In each serving bowl, arrange the tomatoes, 1/2 of an avocado, 2 tablespoons capers, one half of the red onions and one fillet of salmon.

Enjoy!

Notes:
– Letting the onion sit in red wine vinegar is sort of a really quick pickling process. It takes the bite out of the onion, makes them soft and almost sweet. You can let the onion soak in the vinegar as long as you want, even overnight!