418 g Canned Alaska salmon
-(red or pink) 550 g Ready-made shortcrust pastry
75 g Broccoli florets; blanched
75 g Asparagus spears; blanched
1 Leek
– cleaned and thinly sliced 4 Fresh tomatoes; skinned,
– de-seeded, chopped 4 Spring onions; chopped
1 sm Onion;, chopped
50 g Smoked salmon
8 Black olives, pitted
– and quartered 50 g Stilton cheese, crumbled
50 g Cheddar cheese, grated
75 g Mozzarella, thinly sliced
50 g Feta cheese, crumbled
1 ts Pesto
12 Eggs
600 ml Milk
300 ml Single cream
Salt and black pepper This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four. 1. Salmon with Broccoli and Stilton
2. Salmon with Asparagus and Cheddar
3. Salmon and Mozzarella
4. Salmon with Tomatoes and Feta Cheese
Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. Flake and set aside. Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan dishes. Spread the salmon evenly over the base of each flan. Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato. Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad.
Makes 4, serves 24-32. Approx. 255 kcals per serving From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias