Open-Faced Salmon, White Fish, and Spinach Pie

Recipe:

Ingredient Notes:

• Flour. As with any shortcrust pastry, it’s best to use a “weak” all-purpose flour with low protein content — around 10% is perfect.
• Butter. The ideal fat content for this recipe is 82.5%. With lower fat content, the pastry will be less flaky and more uniform in texture.
• White fish. I originally used Oreo Dory. However, this quiche is just as delicious with cod, rockfish, pollock, or even hake.
• Salmon. Any fish from the salmon family will work — Atlantic salmon, chum, pink, or coho salmon are all great choices.
• Spinach. Both fresh and frozen spinach work well. If using frozen, whole-leaf is better than chopped; simply thaw it and squeeze out the excess water. For fresh spinach, trim the stems and blanch the leaves in boiling water for a couple of minutes. Note that the weight listed is for the prepared spinach ready for the filling, so be sure to account for extra when buying to cover the weight loss from thawing or blanching.
• Custard. Both heavy cream (30% fat or higher) and sour cream work equally well here. Cream will give you a richer, more buttery flavor, while sour cream adds a pleasant, subtle tang.
• Eggs. Use Medium or Large eggs (approx. 50–55g without the shell).

Let’s start cooking!

To make the dough, place the flour, salt, and cold, cubed butter in a food processor bowl. Pulse until the mixture resembles coarse crumbs.

Pour in the water and knead the dough as quickly as possible. Do not knead for too long or the butter will melt, making the dough tough.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30–40 minutes.

Remove the dough from the plastic wrap and roll it out to a thickness of 4–5 mm. Place it in the pan and press it against the bottom and sides. Trim off any excess.

Place a sheet of aluminum foil on top of the dough and weigh it down with beans or rice.

Bake in an oven preheated to 180°C (350°F) for 7 minutes. Remove the pan from the oven and take off the foil and beans. Prick the bottom of the dough with a fork. Return the pan to the oven and bake for another five minutes.

Remove it again and set it aside. Do not turn off the oven.

For the filling, cut the fish into 1.5 cm cubes. Place them in a bowl.

Thaw the spinach, squeeze out the excess water, and add it to the fish. Then, add minced garlic, salt, and pepper. Mix well.

To make the filling, combine the eggs with the heavy or sour cream and lightly whisk.

Place the filling in the crust, then pour the custard mixture over it.

Bake until the custard sets, about 30 minutes.

Let the finished quiche rest for 10 minutes, then slice and serve.

Enjoy!

This Open-Faced Salmon, White Fish, and Spinach Pie recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!