Sauerkraut & honey quiche with gravlax and mustard crème

Sauerkraut & honey quiche with gravlax and mustard crème

Total: 1 hr 25 Min. | Active: 40 Min.
Nutritional value / people: 631 kcal
, Fat: 44 g
, Carbohydrate: 39 g
, Protein: 18 g

Honey, sauerkraut and mustard cream make this salmon quiche unique!


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

250g puff pastry
250g cooked sauerkraut
1tbsp butter
1dl white wine
2 cloves
1 bay leaf
2 eggs
1dl full cream
2tbsp blossom honey (e.g. Fine Food Miel de fleur d'orange)
½tsp sea salt (e.g. Fine Food Murray River Salt)
a little pepper (e.g. Fine Food Tasmanian Pepper)
160g graved salmon
a little horseradish
a little dill
1tbsp coarse-grain mustard
1tbsp mustard, sweet
3tbsp crème fraîche
2tbsp olive oil with lemon
a little salt (e.g. Fine Food Sel au Piment)
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For 4 ramekins each approx. 10 cm diameter, greased and floured

How it's done

On a lightly floured surface, roll out the dough to a thickness of approx. 3 mm. Cut out four circles of approx.12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.

Sauté the sauerkraut in the butter. Pour in the white wine, add the cloves and bay leaf. Simmer for approx. 10 mins. on a low heat until all the liquid has been absorbed, remove the bay leaf and cloves, allow to cool a little. Divide the sauerkraut into the ramekins. Place the eggs, cream and honey in a tall container, mix with a hand blender, season the sauce, pour into the tartlets.

Bake: for approx. 30 mins. in the bottom third of an oven preheated to 180°C.

Remove the tartlets and allow to cool a little. Top with the salmon, grate the horseradish over the top and garnish with dill.

Mix the mustard, crème fraîche and oil, season with salt, serve with the tartlets.

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