Salmon nigiri and salmon maki

What’s going on in Pauline-Cuisine?

Last weekend, thanks to the sunny weather, I got up early on the morning and I took the opportunity to go to the London wholesale fish market. It was a long time without buying fresh fish. When I came back, the fish smell was really nice and I though that it will be great to do some nigiri and maki.

The first step was to slice the half salmon that I had bought then to slice thinly a salmon piece in order to do the top of salmon sushi. This part of the work is easy but you absolutely need to have a good knife for doing it. The hardest thing for me when I do sushi is to cook the rice. Indeed, the cooking way is important in order to have the right texture and make the sushi sharp. The easiest way to cook the rice is using a rice cooker but you can do it in a traditional way with pan and water. When the rice is ready, put some mirin in your hand for modelling the rice. I like the texture of the mirin and that helps to not burn the hand skin with the really hot rice.

As I had some leftover from the salmon filet, I decided to make some salmon maki. My sister offered me a “easy suhi” for Christmas, it took me a long time to try it but now and I can confirm that is a brilliant accessory. You just have to pour it with all the ingredients that would like to add on your maki and then it makes the job.

I wish you a nice weekend full of sun.

See you next week with other amazing recipes.

Quiche, quiche, quiche....

Whart's cooking in Pauline-Cuisine?

This week,  I was a little bit lazy, so I didn’t spend a lot of time in my kitchen. Nevertheless, I have kept trying to eat healthy food, so I have opted for quiches. This week, I will share with you one of my new quiche recipes: quiche of leeks.

Since several weeks, one of my colleagues eats quiche of leeks that came from a famous French bakery in London. That quiche always smells really good. So I decided to give a try in doing mine at home.

I did a first one but I was not convinced by the taste :(, so I did a second try with my quiche basis and grated cheese. The second try was a success and it was really tasty. The quiche of leeks is not the fastest quiche to make because you need time for cooking leeks but that worth it and it is a great alternative to the quiche Lorraine.

I really enjoy making and eating quiche, so I have built a large choice of recipes. If you are like me or if you want to cook something good in a few minutes, let’s have a look to my various quiches recipes: salmon quiche, quiche with Roquefort and walnuts, courgettes quiche, quiche with leeks and goat cheese or a quiche with spinach and goat cheese.

Amazing choice !! and the value added of those quiches is that you can easily freeze them for eating later. So, it is not rare that during the weekend, I cooked several type of quiche or a lot of small of one type and I froze them for eating all along the month. The tip is to cook the quiche in an individual portion, that is better when you de-freeze them and re-heat them on the microwave or in the oven.

Enjoy your quiche experience!

See you next week with the recipe of the light version of a traditional French dessert: Crème brulée.

Recipe of the week: Salmon quiche

Hi everybody,


I am quite overbooked this time and I try to keep time to upload my website but it is tricky. Anyway, this week, I will give you the recipe of salmon quiche. It is a really easy and tasty recipe.

I discovered this recipe when I ate a dinner at a friend's home in Paris. She cooked this pie because she enjoys salmon and she cooked salmon in so many different ways. When I came back home, I tried to reproduce the taste and now I have the habit to cook this pie when I have some guests. Indeed, it is easy to eat because you can eat it with fingers, you can reheat it easily... It is a perfect recipe for lunch box too.

I enjoy the taste of salmon; it is one of my favorite fish, so I tried a lot of recipes with it. But sometimes it is not a success but sometimes is really nice and I share the recipe with you. If you are a regular visitor of my cooking website, perhaps you have already tried one of my salmon recipes. Did you post a comment?

If you are a new visitor, I encourage you to see my two others salmon recipes: the posh salmon toast (really nice for appetizers, it is fresh and the guests enjoy eating it) and the salmon in parcel (nice and light recipe, perfect dish for romantic dinner or treat for yourself).

I hope you will enjoy my new salmon recipe: salmon quiche. Try it and don’t hesitate to comment it.

See you next week with a fabulous bread recipe on Pauline-Cuisine.com

Salmon baked in foil and Lemon meringue tart, miam!!

Hi everybody,

What’s new in Pauline-Cuisine.com?
This week, as every Wednesday, I will give you two new recipes to try and comment: salmon baked in foil and lemon meringue tart.

I love salmon with dill, in particularly when it is cooked in a foil. I recently heard that is harmful to use aluminum foil so I advise you to use baking parchment. My first fear in using this type of paper is that juice can go off the foil but not at all. Even if, it still quite hard, for me, to make a nice paper parcel, the taste of this recipe is as good as cooked in a aluminum foil. So, I adopt baking parchment for my health. What is the next harmful thing?

The second recipe is less healthy that the first one. Since a few months, one of my friends gave me some dessert challenges. That is not I haven’t enough idea because I am sugar tooth, but I love achieve her challenge and discover new taste or new ingredient. So, when she asked me for a Lemon meringue tart, I was pleased to compete for this challenge because since a few years, this type of tart is a failure for me because I didn’t succeed in the meringue. But this time is old time now. My last lemon meringue tart was perfect, my guests enjoyed it and they were very impressed. I hope that you will have a same success when you will try to do it. I advise you to follow carefully the recipe and try it more once if the first one is not perfect. If you are afraid of the meringue, you can replace it by a chocolate drawing top, that is as good as meringue and this version is quite light toward the meringue one.

Have a nice week and don’t hesitate to try and comment the recipes.
Don’t forget to change all your clock on Sunday.
If you want more French recipes, don't hesitate to visit Pauline-Cuisine.com.