Easy and Moist Salmon Quiche Loaf
Salmon Quiche Loaf (Pain de Saumon)
by Art of the Home
Ingredients (for 4-6 servings)
- 3-4 salmon fillets (about 1-1.25 lb)
- 4 eggs
- 1 cup of heavy cream
- Bouquet garni: 1 sprig of parsley, 1 sprig of thyme, 1-2 laurel leaves, 1 anise star, and a pinch of fennel seeds.
- About 4-6 branches of chives, roughly chopped
- Juice of 1/2 lime (optional)
- Salt & pepper
- Preheat oven to 400 °F.
- Prepare a bouquet garni for fish to poach the salmon (you’re basically making a court-bouillon). To do so, tie the following in a piece of cheesecloth: 1 anise star, a pinch of fennel seeds, 1 parsley leaf, 1 thyme leaf, and 1-2 laurel leaves. Note: we love the subtle anise flavor but you can certainly skip the anise star and fennel seeds if you don’t have them handy.
- In a medium saucepan, bring water, bouqet garni, a few pinches of salt and the juice of 1/2 a lime (optional) to a boil, . Add in the fish fillets and depending on the thickness, poach for 5-10 minutes (note: even if the fish is not cooked completely, that’s fine it will cook some more as it bakes). Remove from heat, cover with lid, and set aside.
- Beat eggs and add in heavy cream. Season to taste with salt and pepper.
- Using a fork, shred salmon fillets slightly and pour egg/cream mixture over the shredded salmon. Gently toss to coat the salmon.
- Butter a loaf cake pan or place a piece of parchment paper inside (note: it won’t stay tucked inside the pan but once you pour the creamy salmon mixture, it will be fine, just make sure you cut a piece that is big enough to cover the sides of your loaf pan).
- Pour salmon mixture in the loaf pan and bake for about 35 minutes.
- Let stand 10 to 15 minutes before cutting. Carefully lift your salmon quiche loaf by holding the parchment paper and transfer to a large serving plate before slicing.
- Sprinkle slices of your salmon quiche loaf with chopped chives – adds a nice flavor to each bite.
Art of the Home Suggestions:
- Make ahead – this is a great dish to make the day before and warm up in the microwave. You can also make 2 loafs at once – lunch one day and dinner the other day!
- Rice Timbale: Save the water you used to poach your fish to cook rice that you can serve as a side dish (remove your bouquet garni beforehand). It will add a nice flavor to your rice.
- Sauce: you can add a small scoop of cocktail sauce, tartar sauce or even creme fraiche next to your slices of salmon quiche loaf and top it with chopped chives.
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