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    Salmon and Dill Quiche

    List of Ingredients

    Short crust pastry for 1 pie shell
    6 ounces of salmon fillet
    2 tablespoons of white wine vinegar
    1 bay leaf and 5 peppercorns
    1 tablespoons cup fresh dill, finely chopped
    2 tablespoon fresh parsley, finely chopped
    1 tablespoon chopped shallots
    1 1/2 teaspoons of butter
    6 ounces of cottage cheese
    3 eggs
    1 cup half-and-half
    1 1/2 teaspoons Dijon style mustard
    1/2 teaspoon salt
    2 oz. cheddar cheese, grated

    Prepare a 9-inch pis shell and bake blind in a 400 F oven until lightly cooked.
    Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, a bay leaf and the peppercorns. poach gently until the salmon tests just done. Do not overcook! Flake the salmon into 1/2 inch pieces, and mix the herbs. Saute the shallots in the butter until lightly browned. Remove from the heat and mix with the salmon and herbs. Beat the eggs with the half-and-halt, mustard and the salt. Put the salmon mixture in the pie shell. Add the cottage cheese followed by the egg mixture. Sprinkle the cheddar cheese over the top. Bake for 10 minutes at 450 F then turn the oven down to 350 and bake until filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.





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