Smoked salmon quiche,

Turns the oven and let warm to medium temperature (200C).

Chop the scallions, including green part of the stems. A saute pan over medium heat with a little olive oil, until they are soft and lightly browned. Then turn off the heat and let stand.

Separate the egg yolks from the whites, dropping them into large bowls aside. In the bowl of yolks, add the cream cheese and ricotta, and with an electric mixer, beat on medium speed until smooth mixture and leave a couple.

Pica ¾ salmon and adds to the mix. also check ¾ sauteed chives, dill, 1 handful of grated soft cheese (more or less half) and a dash of olive oil. Ends with a pinch of salt and pepper, and incorporates well to leave a mixture partner.

Clean blender parts and this time waiting Beat egg whites in another bowl. Bátelas at high speed and with constant circular motion to leave a firm snow.

Snow added to the bowl and the mixture using a rubber spatula, envelopes and incorporates well with smooth movements, taking care not to crush much firmness of the foam formed by the clear.

The idea is to end up with a voluminous and airy mix, so that the remaining quiche foamy.

Buttered a large springform pan and extends the dough disk while aligning the edges. Bake the dough for 5 minutes and then removed from the oven. Let stand until you can touch with your hand without burning.

Drop the stuffing inside and spread it to make it even. Distributed over the rest of the salmon, scallion and buttery cheese. Put the mold to the oven for about 30 minutes, or until golden above.

Let cool for about 10 minutes before removing. Reheating do in the oven at low temperature, but covering the mold with metal foil. Bake 10 to 15 minutes.