Cooking time: 30 min
Picnic Delights: Savoury Salmon Quiches Paired with Chilled Fino
When it comes to summer picnics, few things can match the delightful combination of easy-to-eat treats and refreshing sips. These savoury salmon quiches are a true embodiment of picnic perfection. To elevate this already delightful experience, consider a chilled glass of Fino wine as your perfect picnic companion. The crisp and refreshing nature of Fino complements the richness of the salmon and cream, creating a harmonious balance on your palate.
With just seven simple ingredients and three easy steps, they make for a scrumptious addition to your outdoor feast.
Here's what you'll need:
Now, let's embark on the journey of creating these delectable quiches:
Step 1: Preheat your oven to 190°C (or 170°C for fan ovens). Lightly oil two 12-hole round-bottomed patty tins. Take the thawed puff pastry sheets and use a 7cm cutter to create perfectly sized rounds. Line the prepared tins with the pastry rounds, creating a delicate and flaky crust.
Step 2: It's time to assemble the filling. Divide the chopped smoked salmon, fragrant dill, and vibrant chives evenly among the pastry shells. The combination of smoky salmon and fresh herbs will tantalize your taste buds with every bite. To add a luscious creaminess, dollop a spoonful of spreadable cream cheese into each quiche.
Step 3: Whisk the eggs and cream together until smooth and well combined. Carefully pour this creamy mixture into each pastry shell, allowing it to envelop the flavorful ingredients. Now, it's time to let the magic happen in the oven. Bake the quiches for approximately 20 minutes until they turn beautifully puffed and golden brown. Remember, they will settle slightly upon cooling, so don't be alarmed by this natural transformation.
Once the quiches have reached a golden hue, remove them from the tins and place them on a wire rack to cool.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
