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Written by Radm Uvar   
Sunday, 23 January 2011
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Name

Warme zalmtaart (Salmon quiche)

OriginNetherlands
TypeMain dish
CookRuurd Palstra (Caelan Yasha)
TriviaThe fillo pastry that is common in the Netherlands is different (thicker) than the fillo pastry that you find in England. The result is about the same, though.


Ingredients (serves 4)
For the pastry:

100 g flour

  • 100 g butter
  • 100 g quark
  • some salt

— or —

  • Get some fillo pastry at the supermarket. This gives a slightly different result, but can serve just as well.

For the filling:

  • 1 small can of salmon
  • 3 eggs
  • 1/8 l single cream
  • 4 slices of pineapple (from a can), cut into pieces
  • 200 g mild cheese (e.g., mild Cheddar or Gouda), in small cubes
  • 1 tbsp fresh parsley, chopped

Preparation

  1. Make the pastry by thoroughly mixing the ingredients until a supple dough results. Rest for 1 hour in the fridge. (If you use the fillo pastry, defrost the sheets.)
  2. Meanwhile, prepare the filling. Drain the salmon and remove any grates. Whisk the eggs with the cream, then mix together with the salmon, cheese cubes, pineapple pieces, and parsley. Preheat oven to 225C, 440F.
  3. Cover the bottom and sides of a pie form of about 22 cm (9 in) diameter with the pastry or fillo pastry, then add the salmon/cheese mixture.
  4. Bake for app. 45 minutes in the oven, or until golden.

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Last Updated ( Sunday, 23 January 2011 )
 
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