Salmon
Leap…
Anybody
who regularly kayaks on the Liffey will be familiar with the fish boxes at
Lucan weir. On one occasion while sitting at the bottom of the high drop I was
mesmerized to watch the progression of salmon along the base of the weir to the
boxes where they systematically worked their way up the concrete steps to
continue their journey upstream. Unbeknown to them the resident Heron on that
stretch of the river was standing sentinel at the top box patiently waiting on
his “takeaway” to arrive… J J |
Ingredients & Costing…
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Smoked Salmon Trimmings x 200gm
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2.99
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Capers x 2 tsp
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0.10
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Crème Fraiche x 125ml
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0.54
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Horseradish Creamed x 1tsp
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0.10
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Lemon Juice x ½
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0.12
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Eggs x 3 beaten (free range)
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072
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Fresh Dill x 2 tblsp chopped
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0.99
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0.05
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Freshly Ground Black Pepper
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0.05
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Puff Pastry x 375gm (ready to roll)
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1.29
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4-6Hearty Portions
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€6.95
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æ Place the crème fraiche, horseradish, lemon juice, sea salt & freshly ground black pepper in a bowl mixing well to thoroughly combine the ingredients
æ Add the beaten eggs mixing well, carefully fold in the salmon trimmings & freshly chopped dill
æ Line a greased 8” quiche tin with puff pastry trimming the edges, pile the salmon mixture into the pastry case & bake on the centre shelf of a pre heated oven (gas mark 6) for approximately 15 minutes until golden & set
Energy Saver…
I was feeling less than energetic when I made this quiche so I took the easy option & used a pack of ready to roll puff pastry I had in the fridge, needless to say it is equally nice made with homemade pastry as in the “carrot, courgette & parsley flan”… J
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I'm feeling a little blonde tonight.... The smoked salmon trimmings... Is this the same as what you buy instore in sealed packets and you just use the left overs or the full thing just sliced up???
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