flyinglentris
Disabled and Retired Veteran
Salmon Quinoa Tourtiere:
Ingredients:
1) Salmon - 1 2" wide fillet
2) Quinoa (tri-color) - 1/4 cup dry
3) Cream cheese - 2 tblspns.
4) Tomato, sun dried - 2 tblspns.
5) Scallions - 1
6) Garlic - 4 cloves
7) Wine, Albariño - 1/8 cup
n) Oregano - 2 tspns.
n) Flour - 1/2 cup
n) Brown sugar - 1 tblspn.
n) Active dry yeast - 1 packet.
n) Olive oil - as required
n) Water - 1/4 cup
Procedure:
NOTE: Use a 5" diameter, 4" deep round baking pan.
1) Boil quinoa in twice as much water (1 cup).
2) Cover the pot, turn off heat and allow to steam and puff.
3) Blend salmon, cream cheese and wine together to form a mash.
4) Dice the tomato, scallions and garlic.
5) Mix the tomato, scallions, garlic, quinoa and oregano into the mash.
6) Set aside.
7) in 1/8 cup 90F warm water, dissolve the sugar.
8) Sift together 1/8 cup flour and yeast.
9) Blend the flour and yeast into the sugar water.
10) Allow to sit until the yeast activates and bubbles in the mixture.
11) Add additional flour and stir until the dough gets elastic.
NOTE: The dough should not be sticky to the touch.
12) Knead the dough for about 5 to 10 minutes.
13) Shape the dough into a ball.
14) Allow to rise for about 15 minutes.
15) Punch the dough down.
16) Divide the dough into 2/3 and 1/3 parts.
17) Oil the baking pan.
18) Press the 2/3 dough ball into pan and up its sides to form a shell.
19) Add in the salmon mash and level it.
20) Roll the 1/3 dough ball into a flat 4" round circle.
21) Lay the dough circle over the top and press seal the edges.
22) Flute the edges, if desirable.
23) Preheat the oven to 350F.
24) Bake the tourtiere for 40 minutes to an hour.
25) Remove from the oven.
26) Use a butter knife to free the crust from the pan.
27) Lift out the tourtiere and move to a serving plate.
28) Serve.
Ingredients:
1) Salmon - 1 2" wide fillet
2) Quinoa (tri-color) - 1/4 cup dry
3) Cream cheese - 2 tblspns.
4) Tomato, sun dried - 2 tblspns.
5) Scallions - 1
6) Garlic - 4 cloves
7) Wine, Albariño - 1/8 cup
n) Oregano - 2 tspns.
n) Flour - 1/2 cup
n) Brown sugar - 1 tblspn.
n) Active dry yeast - 1 packet.
n) Olive oil - as required
n) Water - 1/4 cup
Procedure:
NOTE: Use a 5" diameter, 4" deep round baking pan.
1) Boil quinoa in twice as much water (1 cup).
2) Cover the pot, turn off heat and allow to steam and puff.
3) Blend salmon, cream cheese and wine together to form a mash.
4) Dice the tomato, scallions and garlic.
5) Mix the tomato, scallions, garlic, quinoa and oregano into the mash.
6) Set aside.
7) in 1/8 cup 90F warm water, dissolve the sugar.
8) Sift together 1/8 cup flour and yeast.
9) Blend the flour and yeast into the sugar water.
10) Allow to sit until the yeast activates and bubbles in the mixture.
11) Add additional flour and stir until the dough gets elastic.
NOTE: The dough should not be sticky to the touch.
12) Knead the dough for about 5 to 10 minutes.
13) Shape the dough into a ball.
14) Allow to rise for about 15 minutes.
15) Punch the dough down.
16) Divide the dough into 2/3 and 1/3 parts.
17) Oil the baking pan.
18) Press the 2/3 dough ball into pan and up its sides to form a shell.
19) Add in the salmon mash and level it.
20) Roll the 1/3 dough ball into a flat 4" round circle.
21) Lay the dough circle over the top and press seal the edges.
22) Flute the edges, if desirable.
23) Preheat the oven to 350F.
24) Bake the tourtiere for 40 minutes to an hour.
25) Remove from the oven.
26) Use a butter knife to free the crust from the pan.
27) Lift out the tourtiere and move to a serving plate.
28) Serve.
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