John Myers
Contents
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Ingredients
For the salmon:
- 1 kg Salmon fillet
- 3 tbsp Cane sugar
- 1 Pr Salt
- 1 Pr Pepper
- 2 tbsp Maple syrup
- 2 tbsp Lime juice
- 2 tbsp Orange juice
- 5 tbsp Soy sauce
- 1 tbsp Olive oil
For the potato quiche:
- 1 tsp Butter
- 500 g Waxy potatoes
- 230 g Rye flour type 1050
- 125 g Cold butter
- 2 Pc. Eggs
- 1 Pr Salt
- 150 g Creme fraiche Cheese
- 200 g Mozzarella
- 0,5 Bd Chives
- 1 Pr Rosemary
Instructions
Preparation:
- Soak the cedar plank weighted down in cold water overnight.
- On the following day, mix maple syrup, lime juice, orange juice, soy sauce, olive oil, salt and pepper to a marinade. Brush the salmon with the marinade several times and let it steep for 30 minutes.
- Take the board out of the water and place the marinated salmon on it with the skin side down. Carefully sprinkle the cane sugar over the fish.
- Then prepare the grill. Place the salmon on the board and close the grill lid. Grill the fish for 20 minutes.
- For the potato quiche, cook the potatoes as jacket potatoes, peel them, let them cool and cut into small cubes.
- For the dough, put flour, butter (in cubes), an egg and salt in a bowl and work into a dough. Chill for about 30 minutes.
- Grease the quiche molds with butter, roll out the dough, place in the molds and press a small edge into place. Spread the potatoes on the dough.
- Mix the creme fraiche with an egg, salt, chopped chives and chopped rosemary and pour over it.
- Dice the mozzarella and distribute it on the quiche molds. Bake in a preheated oven at 175 degrees for about 35 minutes. Serve warm.
Nutrition
Serving: 100gCalories: 216kcalCarbohydrates: 14.1gProtein: 11.1gFat: 12.8g
