Salmon and Potato Quiche

• 12 lb center cut salmon fillet
• 12 lb small red potato, peeled and finely diced
• 2 tablespoons butter
• 2 scallions, minced (white part only)
• 1 unbaked 9-inch deep dish pie pastry
• 3 tablespoons minced fresh dill
• 14 cup white wine
• salt and pepper
• 1 cup heavy cream
• 4 large eggs

1. Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
2. Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
3. Put the potatoes in a saucepan; add enough water to cover.
4. Bring to a boil, lower heat and cook until tender; drain.
5. In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
6. Sprinkle to cooked potatoes over the bottom of pie shell.
7. Spoon the scallions over the potatoes.
8. In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
9. Spoon mixture over the onions and potatoes.
10. In another mixing bowl, add the cream and eggs; whisk until well blended.
11. Pour into pie shell.
12. Bake in a 350 oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
13. Cut into pie wedges and serve.

center, red potato, butter, scallions, dish pie pastry, fresh dill, white wine, salt, heavy cream, eggs

Taken from www.food.com/recipe/salmon-and-potato-quiche-100125 (may not work)