Tag Archives: rosti

smoked salmon quiche with crispy potato crust

Following on with my obsession with potato rosti, and with 4 potatoes and smoked salmon in the fridge, I found a terrific way of incorporating the two to make a delicious smoked salmon quiche on a crispy potato base.  Takes a while from start to finish, maybe 2 hours, but well worth it for the very creamy result.  Good as leftovers for lunch the next day, too.

Ingredients

  • 3 1/4 cups grated, cooked potato
  • 2 tablespoons melted butter, plus 1 tablespoon whole butter
  • 1 tablespoon Essence, recipe follows
  • 1/4 cup finely grated Parmesan
  • 1 medium leek, halved and thinly sliced, about 1 cup
  • 1/2 teaspoon minced garlic
  • 4 ounces cream cheese, at room temperature
  • 2 teaspoons fresh lemon juice
  • 3 eggs
  • 1 cup heavy cream
  • 6 ounces smoked salmon
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 200 degrees C. Lightly grease a 9-inch deep-dish glass pie plate.

In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

Reduce the oven to 180 degrees C.

Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat.

Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well.

Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.


Marvellous Marche

It’s been around for ages but for some reason I have not ever been to Marche…until today.  We had arranged to meet up at Vivo before watching Oceans, the movie (which, by the way, is not the best documentary in the world, or is at least a little unorthodox in my terms, but my goodness, the footage is breathtaking and I constantly marvelled at how they managed to get some of the footage it was amazing and so so moving).

You are walked to your table through the hustle and bustle of what feels like a market, full of produce and the sights and smells of cooking food, Swiss-style.  A wonderful selection of food, from freshly made pizzas and breads to crepes (both savoury and sweet) to roast chicken, roasted pork knuckle and sausages to freshly sauteed vegetables and freshly made pastas.  I also saw paella and a selection of cakes/desserts, along with Movenpick ice-cream for a sweet ending to your meal.

We chose to share half a pork knuckle, sausage, and a crepe.

The pork knuckle (which I would easily have been greedy enough to order a whole but the boys insisted half was enough) was almost struggling to find additional surface to have delicious, melt-in-your-mouth crackling, the meat tender and falling off the bone.  The sausage was not memorable, but it came with a fried egg, atop potato rosti, which is always a favourite of mine, and the crepes were simply filled with nothing other than shredded cheese and black forest ham.

All were absolutely delicious.  Even the requisite vegetables were all devoured – crunchy sweet snowpeas, brussel sprouts, mushroom and potatoes, all washed down with cold cold Bundaberg root beer (which I am sure is not Swiss!).

The whole restaurant has a nice buzz about it, it’s a bit too family oriented for my liking (too many screaming kids) but the venue of Vivo as well as the type of restaurant Marche is I guess leans heavily towards family so I can’t really complain haha.  The service is also not the best (although I am sadly becoming immune to poor service, having lived in Singapore for 3+ years now) and it errs on the wrong side of rude, rather than just ignorant, which is a real issue for me.

Anyway, I am looking forward to visiting the Marche that has opened up in 313 Somerset for somewhere a little closer to home and also to go back for more of that pork knuckle !

Marche Vivo City

Address: 1 Harbourfront Walk #03-14 VivoCity Singapore

Tel: +65 6376 8226