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You are here: Home / Recipes / Eggs / Smoked salmon mini-quiches with sour cream & caviar

Smoked salmon mini-quiches with sour cream & caviar

by Jeanne Horak on February 11, 2009 21 Comments in Christmas, Eggs, Fish, Starters & light meals

Smoked-salmon-mini-quiche

 

You know how they say that good things happen in threes?  Or am I getting confused with bad things happening in threes?

We had a cleaner-cum-nanny when I was a little girl, a woman I loved so much I was convinced she was part of the family, and used to list her when I was asked to list my family members.  Ellen was what would be called “coloured” in South Africa and mixed-race in the rest of the world and she and my mom worked more like a team of sisters than employer and employee.  Ellen would clean the house in the morning when we were at school and then play with us in the afternoons if my mom was lecturing.  We would listen to Afrikaans radio dramas with her, go out looking for goukums (sour figs), make a juicy treat by throwing an orange as hard as we could against a wall to pulverise the inside and then suck out the juice, or we would persuade her to take out her false teeth which we found to be the height of sophisticated and subtle humour.

One of the things she always used to tell me and my brother was that bad things happen in threes – which we just accepted as gospel.  So if you stubbed your toe, dropped a teacup and then tripped while rushing for the broom – phew, you were OK because all three bad things had already happened.  But woe betide you if you only failed a test and lost your favourite Richie Rich comic because the elusive Third Bad Thing was still out there waiting to strike when you least expected it.

Ellen also reliably informed us that she never had to worry about opening the door to a stranger that she had peered at through the window “because you can see who the skollies (criminals) are”; that if you killed a snake its spouse would come and look for you to wreak reptilian revenge; and that the ghost of her dead husband came to visit her when she came on holiday to Plett with us, just to ask why she was not at home.  But despite the patent absurdity of these pronoucements, to this day I still keep the rule of threes in the back of my mind when bad things happen and quickly calculate how many more I have to brace for.

But back to the three good things!

1.  We are finally in the process of buying a house – a house with a kitchen so big that I will no longer be able to reach the stove, the fridge and the sink without taking more than a single step – and our mortgage was approved this week.  Woo hoo!

2.  The lovely folk over at Food24 (part of the South African online giant Media24) have asked me to be a regular food columnist on their site – and my first column appeared today.  Have a read and don’t be a stranger – comment freely if you like what you see 🙂

3.  I was informed late last night by my dear friend Courtney that I have been named by the prestigious Times Online as one of their Top 10 Blogs for Home Cooks! I feel positively glowing with pride!

Another good thing in multiples of three is my trio of smoked salmon dishes that I mixed & matched throughout the festive season – smoked salmon and dill chowder; smoked salmon pate moulds; and today’s final instalment – smoked salmon mini quiches with caviar and sour cream.

The best thing about these little guys (apart from the taste!) is that you can make the majority of their components in advance, leaving you relaxed and unstressed when your guests arrive.  The pastry cases were made using my usual quiche pastry recipe and can be pre-baked and stored in an airtight container for a day or two; and the egg mix can be made and stored in the fridge.  I used cold-smoked salmon for these, but of course you can also use hot-smoked, and I’m credit-crunch proud to say the caviar (well, fish roe!) came from… Lidl!  I served these together with small coffee cups of smoked salmon chowder as a Christmas starter, but if you’re feeling truly showy, there’s nothing stopping you from serving small helpings of the quiche, chowder and paté together on one plate – now that’s definitely an example of good things happening in threes!

SMOKED SALMON, SOUR CREAM & CAVIAR MINI QUICHES (makes 8-10)

Ingredients:20081225-Duo-of-SalmonEWeb

FOR THE PASTRY:
1/3 cup + 3 Tbsp plain flour
4 Tbsp cold butter
1 ½ Tbsp iced water
Pinch of salt

FOR THE FILLING:

2 large free-range eggs
1/3 cup double cream (or full cream milk)
about a cup of smoked salmon cut into small pieces or ribbons
a good handful of fresh dill, chopped
1 tsp caviar or fish roe per quiche
1 heaped tsp sour cream per quiche
flat-leaf parsley to serve

Method:

Preheat the oven to 220C and lightly grease a standard muffin tin.

Using either a food processor or your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.  Add the iced water and mix until the dough forms a ball.  You can add slightly more if  1½ Tbsp is not enough but be careful not to add too much water – you don’t want sticky dough! Wrap in clingfilm and refrigerate for 30 mins.

Roll out the dough to approx. 1.5mm thickness and cut circles slightly larger that the diameter of the cups of your muffin tin.  Press the dough into the cups of the muffin tin, making sure the pastry comes up right to the top of the cup sides.

Prick the pastry all over with a fork, line each pastry case with baking paper and fill with baking beans. (Yes, it sounds fiddly, but if the pastry rises too much then you will have no room for quiche filling!)  Bake in the lower third of the oven for about 10 minutes, or until puffy and golden.  Remove the beans and bake the pastry cases for another 5 minutes, but keep an eye on them so they don’t over-brown.  Cool on a rack.

In the meanwhile, whisk together the milk/cream, dill and the eggs in a bowl.  When the pastry crust is done, place about a teaspoonful of chopped smoked salmon in the base of each case and pour the egg mix carefully over it.   Reduce the oven temperature to 180C and bake in the middle of the oven for 15 minutes or until set and puffy.

Remove from the oven and top each quiche with a teaspoon of sour cream and one of caviar, and garnish with a sprig of fresh dill.  Serve hot ,on a bed of green leaves (flat leaf parsley in my case).

NOTE – the abovementioned quantities can also be used to make a single standard sized quiche if you don’t want the mini versions.

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  1. Manggy says

    February 11, 2009 at 7:10 pm

    Omigosh, how deliciously decadent! I want one! 🙂 (Never had caviar before though. Hmmm)
    Ellen is sooo funny– and I’m not talking about the dentures stunt! For me it was my cousins’ roles to fill my head with such strangeness (thankfully I don’t believe any of them now!). I think it was so sweet that you considered her a part of your family!

    Reply
  2. Kit says

    February 11, 2009 at 7:20 pm

    I also still have that lurking suspicion of things coming in threes, breakages in particular. It’s always a relief when you can cross the third one off the list and have a clean slate!
    Well done with your blog column – I enjoyed it and it has put me on my mettle for Saturday. I’d forgotten about it too, it’s not just my husband who is crap at remembering these things. He’s a bit ‘Bah humbug’ about most of these commercialised festivals, but I’m sure he’ll cope with a grown up dinner with plenty of chili!

    Reply
  3. bee says

    February 11, 2009 at 9:21 pm

    woohoo!!! enjoy your triple success. that is a gorgeous dish.

    Reply
  4. elra says

    February 11, 2009 at 9:55 pm

    Oh look at that caviar, my mouth water…
    Cheers,
    Elra

    Reply
  5. Sophie says

    February 11, 2009 at 10:11 pm

    This is so true – things definitely come in threes (both good and bad). Well done on all of your good news Jeanne.
    These little quiches are just ever so cute – perfect for a housewarming party when you finally get to move!

    Reply
  6. Bellini valli says

    February 12, 2009 at 1:21 am

    Congratulations all 3 accounts Jeanne. How very exciting:D

    Reply
  7. nina says

    February 12, 2009 at 7:15 am

    Oh I am so proud of you and all your achievements…..well done! As for buying a house…there is for me nothing more scary and more exciting a thing to do. Good luck and please show us pics!

    Reply
  8. Gourmet Chick says

    February 12, 2009 at 9:45 am

    Congratulations Jeanne well deserved

    Reply
  9. grace says

    February 12, 2009 at 12:57 pm

    you have a lot of stuff going on, don’t ya!?! congrats, good luck, etc, etc–you deserve the very best. 🙂

    Reply
  10. Dawnielle Chaney says

    February 12, 2009 at 2:34 pm

    Congrats! Congrats!! Congrats!!!

    Reply
  11. Sophie says

    February 12, 2009 at 5:56 pm

    Congratuliations, Jeanne!!! Wow, whata beautiful picture,.;;MMMMMmm… It looks so delicious!!

    Reply
  12. Jan says

    February 13, 2009 at 11:47 am

    Congrats of buying a house! LOVE those mini quiches! Once again fantastic photos.

    Reply
  13. Ruth says

    February 13, 2009 at 2:53 pm

    Glad to see you back on line in working order. Congratulations on all three wonderful things…well deserved!

    Reply
  14. Malar Gandhi says

    February 13, 2009 at 6:23 pm

    Interesting recipe and lovely picture!

    Reply
  15. Susan says

    February 13, 2009 at 9:23 pm

    Well done, you! Congrats on all the great news. These savory little treats are ideal for celebrating.
    There is something mysterious to be said about the primal and/or sacred significance of the trinity; “3” is a powerful number, whether for glad tidings or woes. I’m not suggesting embracing superstition, but “There are more things in Heaven and Earth, Horatio…”

    Reply
  16. Pim Techamuanvivit says

    February 14, 2009 at 1:42 am

    Scrumptious looking quiche! Imagaine what you’ll be doing in a giant kitchen, congratulations!

    Reply
  17. Gemma says

    February 14, 2009 at 9:09 am

    Congratulations x 3! That is all amazing news. I really need to find out where our nearest lidl is for a shopping trip but in the meantime I have flats to view, more renting for us unfortunately..

    Reply
  18. Peter says

    February 14, 2009 at 4:43 pm

    Congrats Jeanne and indeed, this is some yummy food styling.

    Reply
  19. Browniegirl says

    February 16, 2009 at 6:53 am

    Ooooooh these look absolutely delishy!!! Beautiful photies!! Well done Jeanne, and all the best with the house buying….scary and very exciting!!! Hugs xxx

    Reply
  20. Nicisme says

    February 16, 2009 at 2:56 pm

    How exciting, many congratulations! The best thing is having your own house though, it’s going to be brilliant!

    Reply
  21. Slagella says

    February 19, 2009 at 11:51 pm

    For Goodness Sake! DO NOT buy a house now! The crash is only starting.

    Reply
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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