As a commercial fisherman's wife, I understand the unique challenges that come with cooking on a boat. That's why I love sharing my recipes and tips with other boaters and seafood enthusiasts. One of my favorite recipes to make while on the water is the Mini Salmon and Herb Quiche.
These quiches are perfect for breakfast or lunch, especially during long days on the water. The main ingredient, canned salmon, is a great pantry staple for a boat and makes it easy to make these delicious quiches. Plus, they can be made in advance and reheated before serving, which is perfect for those days when you're out on the water all day and don't have much time for cooking.
One of the challenges of cooking on a boat is dealing with the movement of the water. Keeping ingredients and utensils from sliding around and making a mess can be difficult. However, I've learned to keep things organized and secure, and to always be prepared for the unexpected. I always make sure to have plenty of sealable containers and bags on hand to keep ingredients fresh, and I keep a well-stocked first aid kit on the boat in case of any kitchen mishaps.
So, if you're looking for a delicious and easy-to-make recipe to make while on the water, give these Mini Salmon and Herb Quiches a try. They are perfect for the fishing season and are sure to be a hit with your crew. And, if you're looking for more great galley recipes, be sure to check out my six Alaskan-themed cookbooks. Happy fishing and bon appétit!
- 1 sheet puff pastry, thawed
- 1 (6-to 7-ounce) can salmon, drained
- 2 green onions, finely chopped
- ¼ cup half-and-half
- ⅓ cup Cheddar cheese, shredded
- 2 eggs, lightly beaten
- 1 tablespoon parsley, chopped
- muffin tin
These delicious mini quiches are a wonderful party dish because they can be made in advance and then simply reheated before serving.
Preheat the oven to 375°F.
Using a 3 inch cutter, cut out 12 rounds of pastry. Press into lightly greased muffin cups.
Combine salmon with the onion, half-and-half, cheddar cheese, eggs and parsley. Spoon into pastry cases.
Bake for 15 minutes or until golden and eggs are set.