I had a fantastic birthday weekend in Deutschland with D and part of it was a lovely al fresco dinner party he made for us and friends! And even better, it had traditional Deutschland all over it! I got to serve as sous chef and D took over on all things food-related as we made a smoked salmon quiche and a traditional German zwiebelkuchen (onion cake) to celebrate everything and the beautiful autumn weather we’ve been having! So I thought I’d post some pix of the quiche and the kuchen, and they’re recipes that we translated from German!
First, the lachs quiche (leek and smoked salmon quiche).
200g white flour
100g butter (cold)
2 tbsp milk
1 pinch of salt
300g smoked salmon – sliced into strips
750g leeks, cut into 1cm slices
2 tbsp of butter
6 tbsp créme fraiche
1/2 tsp salt and pepper each
1 pinch of nutmeg
1 tsp lemon juice
This recipe uses a 9 inch diameter pie pan x 2 inches.
Preheat the oven to 200°C.
To make the crust, first mix the flour, 100g of butter, milk, and pinch of salt together into a nice dough. Wrap that up in aluminum foil and let it sit in the fridge for at least 30 minutes or while you deal with the rest of the ingredients.
Then fry the leeks with a knob of butter for about 6-8 minutes until soft and translucent. Let them cool down in a bowl. (if you’re a garlic lover, add some garlic in here too!)
While the leeks cool, get another bowl and beat the remaining 4 eggs with the créme fraiche. Then add in the salmon, nutmeg, lemon juice and salt and pepper. When the leeks are cooled, add those in too!
When the dough has rested and become solid enough in the fridge, take it out and form the crust of the quiche. To do this, first grease the pie plate, and using your fingers, gently press the dough up and around the entire pie plate until all of it is covered. Now you’re ready to pour your quiche mixture into the crust!
Bake for about 30-35 minutes and presto!