Last weekend, we kicked off the holiday season with our annual holiday tasting, at our HQ and storefront in Bloomsburg, PA. Ok, it’s true that we kicked off the holidays pretty soon after Thanksgiving with our Holiday Gift Guide and the Christmas music you can hear on your way to, and sometimes in, the office, but filling our store with neighbors and customers felt especially festive. Thanks for being there! As our thanks, we’re sharing two new recipes from the event, both featuring Nova Style Lox. Find your favorite new holiday appetizer, Smoked Salmon Pinwheels, here. And a quick, easy, and protein-packed breakfast, lunch or dinner in the Smoked Salmon Quiche below.
Don’t be alarmed! This may look like it has just one-too-many steps for your Wednesday night dinner, but stick with us -- it’s easy! Plus, if you’re really strapped or your brain feels fuzzy most days by 5pm, you could sub the home-made crust for the many time-saving options at your local grocery. If it’s the word quiche that psyches you out, let’s readjust -- think of it as the best smoked salmon scrambled eggs that you can eat on-the-go. Crust is a great serving utensil
Feel better about this? Great. Try it below.
Check out our social here to get some quick tips from Chef Josh who prepared this one live at our December 8th Tasting Event in Central PA.
Chef Josh prepping his work station at Wild for Salmon HQ - stop by one of our events for recipe inspirations and tutorials!
FOR THE CRUST
1 c flour
1/2 tsp salt
⅓ c butter or lard
3 T ice cold water
Mix flour and salt in medium bowl, cut in lard or butter using pastry blender or fork.
Continue mixing until coarse crumbs the size of peas form, sprinkle with water, 1 TBSP at a time, tossing with fork until mixture is moist.
Gather dough into ball and lay on lightly floured surface.
Using a rolling pin, roll out dough approximately 1" wider than your pan. As Chef Josh says in the video, this quiche can be made in a round, pie shape, a big square pan, or whatever shape you've got.
Place dough in lightly greased pan and cut .5" slits in about 6 spots throughout the dough, set aside.
FOR THE FILLING
⅓ lb wild Salmon Nova Lox (about a package and a half), thawed and cut into bite sized pieces
1 c fresh arugula or spinach, torn or chopped -- choice is yours! For a more peppery bite, go with arugula.
½ c mushrooms, sliced
½ c cherry tomatoes, cut in half
¼ c onion, diced
3 scallions, diced
¾ c cream or half and half
½ c cheese of your choice--Josh used sharp, shredded cheddar
½ tsp salt
1 T oil or butter
Preheat oven to 350 degrees\
Sautée onions, mushrooms, tomatoes, salmon, and scallions in oil for approximately 5 minutes
Whisk eggs in large bowl- add greens, cheese, and sauteed mixture
Slowly add half and half until just combined
Pour mixture over crust, even out veggies and salmon as needed
Bake 40 min or until egg mixture is cooked through.
Cut into serving-sized pieces and serve!
|Check out the F/V Ava Jane in Bristol Bay in VR at the Wild for Salmon storefront! It's pretty cool -- actually, really cool!|