Tag: Salmon

One morning I went to visit one of the guys to talk about the first book in this series. When we get down to talk, he gives me a sly look and says, “you need to try this.” Then he disappears for a few minutes, leaving me under the close supervision of his attack poodle. He came back with some hericium (lion’s mane) mushrooms he’d grown in his basement. These were sliced up and cooked in grape seed oil and served with some home smoked salmon that he caught in a local mountain lake. As we sat there enjoying the flavors, we looked up, with that “light bulb going on” expression, and said salmon quiche at the same time. This recipe uses porcini mushrooms as the are a lot easier to get. But if you happen to have some hericium mushrooms in your basement, use them instead.

Serves: 16 – 22

In a frying pan on medium high heat, melt the butter and sauté the chopped shallots till they are turning translucent. Remove from heat and set aside. If you’re using fresh or rehydrated porcinis you should cook them whole in a skillet with the macadamia nut oil for about 5 to 10 minutes over medium high heat. Usually 4 or 5 good sized porcini mushrooms should be enough to make about one cup once chopped into about 1/2 inch chunks. Allow them to cool after cooking and and then chop them up and set aside. Chop the smoked salmon into small 1/2 inch chunks and set that aside till assembly. The pistachios can either be prepared by fine chopping or running a few pulses in a food processor. Keep all these ingredients separate containers until ready to assemble.

Preheat the oven to 375. Prepare the usual egg base, except use whipping cream instead of half and half. Add in the shallots, cayenne and dill. Thoroughly mix until just starting to turn frothy. In your prepared crusts, layer in the salmon, mushrooms and about 1/2 of the cheese. Pour egg mixture into the pie crusts over these ingredients. Top with the remaining cheese and pistachios and cook in the oven for 40 minutes.