Recipe: Smoked Wild Caught Alaskan Salmon & Dill Quiche
Our smoked salmon is one of my personal favorite products, and customers tell us nearly every day how it’s the best smoked salmon they’ve ever tasted. Just last week, I had one woman waiting in our parking lot before we opened, because she could hardly wait to get more Alaskan king smoked salmon. She said that she and her husband had demolished the entire bag in one sitting. As delicious as it is all by itself, this smoked salmon and dill quiche is the perfect way to make it into a meal. Good for breakfast, brunch, lunch or even dinner, you really can’t go wrong. Better yet, it’s super easy to make and feels like a fancy item at your favorite brunch spot.
Wild caught salmon is famous for its rich content of omega-3 fatty acids. Interestingly, these highly beneficial healthy fats become even more stable when the fish is smoked using the method known as hot smoking. Although omega-3’s are known for being sensitive to high temperatures, for some reason the process of hot smoking causes the fatty acids to oxidize even less than they normally would without being subjected to heat. Amazingly, smoked salmon has an increased antioxidant capacity compared with unprocessed salmon.
Wild Caught Salmon From Fishermen We Know By Name
All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.
With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.
As with all fish, it’s very important to choose wild caught salmon over farmed. Farmed salmon are fed processed fish feed and exposed to large amounts of antibiotics, pesticides and other chemicals. Their nutritional value is vastly different from wild salmon. Farmed salmon contains much higher levels of fat (about three times as much) especially omega-6 fatty acids which most Americans already consume far too many of. It has 46% more calories, most of which are from fat. It’s also quite deficient in vitamins and minerals compared with wild caught salmon.
- 2 tablespoons butter
- 1 small red onion, chopped
- ⅛ teaspoon garlic powder
- 1 cup wild Alaskan smoked salmon, chopped
- 1 frozen pie crust
- 4 eggs
- 1 cup half and half
- 1 tablespoon flour
- 2 tablespoons chopped fresh dill
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- ½ cup goat cheese crumbles
- Thaw the frozen pie crust beforehand. Preheat the oven to 375 degrees Fahrenheit.
- Lightly beat the eggs in a mixing bowl. Whisk in the goat cheese, followed by the rest of the ingredients except for the smoked salmon.
- Add half of the smoked salmon to the bottom of the pie crust in an even layer. Pour half of the egg and goat cheese mixture over top. Repeat this process with the rest of the salmon and egg mixture.
- Bake in the preheated oven for approximately 35-45 minutes, or until the quiche has set in the center and is cooked all the way through.
- Serve immediately and enjoy!
Don’t Hesitate To Reach Out To Our Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.