Salmon and I are not friends. I have tried it many times and no matter how much sugar you put on the stuff I just don’t care for it. However, I had my first smoked salmon here in the UK and I adored it. It has to be the good quality stuff or it is too fishy for me. Lox on a bagel or smoked salmon and eggs, yum.
This week, I was inspired by our new favorite place in Beeston/Chilwell called “Local Not Global Deli”. If you ever find yourself in the Beeston/Chilwell area, I would highly recommend the Deli. She makes a killer Carrot Cake and we haven’t had anything we didn’t like. I had the Asparagus and Smoked Salmon Quiche and decided to try a gluten-free version and this is what I came up with.
1. Mix together rice flour, cornmeal, and salt.
2. Using fingers, rub butter into flour mixture.
3. Once you have a sand like texture, mix in egg yolk.
4. If the dough does not come together add a little bit of water at a time to create one solid ball of dough.
5. Refrigerate for 30 minutes.
6. Press dough into a pie shell or tart pan. Try to keep the crust even in thickness.
7. Bake at 400F/200C for 10 minutes.
Smoked Salmon and Asparagus Tart
180g (about 5 slices) smoked salmon, torn into pieces
1 bundle of asparagus, sliced into 1 inch pieces
3 eggs (plus the egg white from the crust)
1/2 cup plain yogurt, creme fraiche, or milk
1/4 tsp black pepper (salt should not be needed because of the smoked fish)
1. Sauté asparagus in a tsp of butter for 3 minutes. They should be bright in color and still crunchy.
2. Layer smoked salmon in pie shell. Sprinkle lemon zest on top of fish. Add asparagus on top.
3. Mix together eggs, yogurt, nutmeg, and pepper. Pour into prepared shell.
4. Bake 350F/180C for 30-40 minutes until eggs are dried.
Let me know what you think. Do you have a different gluten-free crust recipe? I would love to hear more.