...over high heat: (Quiches) QUICHE ROSTED POTATOES, SALMON, MUSHROOMS AND CREAM

QUICHE
ROSTED POTATOES, SALMON, MUSHROOMS AND CREAM

QUANTITY: 1 quiche

INGREDIENTS:

250g (9 oz) smoked salmon
400ml cooking cream
400g (14,\ oz) champignon mushrooms
10-12 medium potatoes
q.b. parsley
2 rolls of puff pastry
1 mozzarella (125g - 4,5 oz)
q.b. extra virgin olive oil

PREP TIME: 1h

DIFFICULTY: ♣ ♣ ♣ ♣ ♣

PRESENTATION:

Pie that combines the delicate taste of the potatoes to the more decided to mushroom and salmon, perfectly blended with cream. A very nourishing cake.

PREPARATION:

Sbucciare e tagliare le patate a fette alte circa un centrimetro e metterle su una placca da forno con cartaforno versandovi poi un goccio di acqua e dell'olio e sale. Infornarle in forno preriscaldato a 180° C (350 F) per circa venti minuti, o fino a quando risulteranno cotte (1).

(1)

Meanwhile, fry lightly in a pan with a tablespoon of oil, the salmon, dividing it (2). A portion of the salmon will later be used as a layer cake. When the salmon have slightly changed color, add the cream in a pot and let it go on low heat for a minute, then allowed to stand so that it takes on flavor of salmon (3). Wanting to give more flavor, you can also use the cream flavored salmon.

(2)

(3)

In another pot, cook the sliced mushrooms, previously, with three tablespoons of olive oil and half a glass of water and parsley (4). Let them go over medium heat until they wither, and the liquid will be blurred (5).

(4)

(5)

Add the cream of mushrooms in the pan with the salmon and mix (6). Place in a pot from the oven, the puff pastry and form a first layer with baked potatoes (7). Pour then a part of mushroom cream and salmon, to form the second layer (8).

(6)

(7)

(8)

Then forming a third layer with the slices of salmon not previously used (9). Cut and then add the mozzarella (10). Create another layer again with baked potatoes (11)

(9)

(10)

(11)

Forming a further layer with what remains of mushrooms and salmon cream (12) and then close the whole with the second layer of puff pastry; bucherellarlo with a fork so that the cake does not swell too (13).