Friday 26 April 2013

Salmon quiche and patties

As you maybe realized, I added pages to my blog. I figured that I got so deep into the birding and travelling that that my blog title soon doesn't apply any more. :))
One page brings you directly to our earlier travel adventures and the other shows all the bird photos I have taken. Maybe I add other pages later. You will see.
Today I added more of February 2006 (Corpus Christi, TX) and the newest guests at my feeder (house finch, white throated sparrow).

Back to food.
Salmon - J.P. came back with a big package of smoked salmon.
The first two days we had salmon sandwiches for lunch.
Then he said: "I think we have to cook something with salmon. We 
cannot keep it too long in the fridge. 
Get creative!"
So, I got creative.
Yesterday we had salmon quiche and salmon patties. 
Salmon Quiche 
Salmon Patties with remulade

Ingredients: Salmon quiche (without pie crust)
1 lb smoked salmon, cut in smaller pieces
2 potatoes, sliced
1 small onion, minced
1/4 cup bacon, cubed
6 eggs
1/2 cup sour cream (or ricotta cheese)
1 cup cheese, (eks. cheddar) shredded
Peel and cut potatoes in thin slices. Boil for about 7 min. or until they start to get soft. Drain.
Preheat baking oven to 375 °F.
Fry onion and bacon about 3 minutes. Set aside
Butter a oven proved casserole and drape the potato slices around and on the bottom of the dish. Mix salmon with the onions, the bacon bits and 1/2 half of the shredded cheese. Spread evenly over the cooked potatoes in the casserole. 
Beat eggs and add sour cream, pepper and salt. (Be careful with the salt because the salmon contains already plenty.)
Pour the egg mixture over the salmon mix and cover evenly with the rest of the cheese. Bake for about 30-40 minutes or until cheese is light brown and bubbly.

Ingredients: salmon patties
Leftover cooked potatoes. (1 potato per pers.)
1/4 cup smoked salmon per potato.
1 small onion, minced
1 egg
1/4 cup bacon
2 Tblsp mayonnaise
1/2 tsp lemon juice

Reheat the cooked potatoes for ca 3 minutes in the micro wave and mash the potatoes.
Sauté onions and bacon.
Chop salmon into smaller pieces.
Add all ingredients with, egg, mayonnaise and lemon juice and mix thoroughly.
Form 3- inch patties and set on a platter. 
The patties are pretty soft and it helps to cool them for an hour to firm them up.
Heat oil in a pan and fry 4 patties at a time, about 7 min, flipping them carefully when golden and crisp on one side.
Serves with a mixture of sour cream, mayonnaise, lemon zest and fresh herbs.


  1. Ohhhh, they both sound delicious. I think I might put the salmon patty into a bun for a sandwich. I'm going to copy them over to my recipe file. Thank you.

  2. Your salmon quiche sounds wonderful! I never would have thought to using smoked salmon.

    1. I used to make it with ham, but the salmon turned out very good too.

  3. More delicious looking recipes, thanks for sharing.

  4. Nummy I love salmon ... well, wild salmon. That's what I had for dinner tonight too.


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