Years ago, I came across a
Pesach recipe for a salmon loaf. I was smitten. But I never got around
to actually making it. There is little time to experiment before
yuntiff, and I had to prioritize actual favorites, like sponge cake and
strawberry fluff.
Yet
some bee entered my bonnet a few months ago, and I attempted it. Here
was the curious thing: Han, who officially does not like fish, loved them, and is so far not sick of them.
It
took some time to perfect. The original recipe called for breadcrumbs,
and I like to keep Shabbos meals low in carbs because of all that
challah. Then the muffin tin was
utilized. You can also chuck everything into a pan instead, though. It should stay nice and firm.
For the carrots and zucchini, which are shredded, I use the large hole side of a grater. It takes no time at all.
For the carrots and zucchini, which are shredded, I use the large hole side of a grater. It takes no time at all.
Salmon-Veggie Mini Quiches
(makes approx. 18)
(makes approx. 18)
1 onion, finely diced
3 stalks celery, finely diced
1 carrot, shredded
1 medium zucchini, shredded and squeezed of water
2-3 cloves garlic, minced
2 six oz. cans salmon, drained (a little more is fine)
1 tablespoon dried parsely
dill, fresh or dried, amount based on preference (I love dill)
juice from half a lemon
generous squirt of mustard (for Pesach, make that ketchup or omit)
black pepper (I don't add salt since canned fish has plenty)
3 eggs
Heat a little oil and sauté
the onion. When translucent or whatever, scooch it over to the side of
the pan and add the celery in one end, carrots the other. Let them go a
little. When sufficiently limp, shove everyone over, then add the zucchini. Make sure to cook out whatever
residual liquid there is in the zucchini. Add the garlic last, not to the pan, but to the vegetables, and
cook a few minutes more, just enough to take the sharpness out of it.
Scrape
out the canned salmon into a bowl and mash 'em up. Add the vegetables,
herbs, lemon juice, mustard, black pepper, mixing well. Beat the eggs
in a separate bowl, then mix them in last.
Spoon
mixture into muffin tins. I like silicone muffin liners even though they can
be a pain to clean. If not, make sure tins are greased well.
Place into 350 degree oven.
Here,
note the difference between actual muffin tins and disposable ones.
Disposable tins will need an hour; actual muffin tins about 45 minutes.
You can tell when the quiche are ready when they are firm to the touch.
Han likes them at room temp. Keeps very well in the fridge.
Very timely, while going through my pantry last night/aka pesach cleaning, I came across a bunch of canned items I had forgotten, including a large can of salmon, and had mostly bought on impulse with no specific recipe in mind. I don't want to throw food out, but was wondering how to use them!
ReplyDeleteAny ideas for canned hearts of palm?? Not sure why I even bought it, except I was excited to see a Gefen product in Walmart, and couldn't resist putting it in my cart.
For hearts of palm a great salad is cherry tomatoes, alvocado and hearts of palm. For dressing you can do oil, lemon juice, salt and pepper.
ReplyDeleteThanks, Altie! I'm just not one of those intuitive creative cook types, I need specific directions to follow. I'm assuming the avocado would be raw and cut into chunks?
ReplyDeleteNo problem! Here's a recipe you can follow: https://www.kosher.com/recipe/avocado-tomato-and-hearts-of-palm-salad-351
ReplyDeleteThank you!!
ReplyDeleteThanks Altie! I got no recipes for hearts of palm.
ReplyDelete