Don’t have salmon but want some? You could win the chance to receive three separate 5 lb. shipments of wild salmon fillets (15 lbs. total); one in July, August, and September, 2008, on the date of the winner’s choosing. Each shipment will contain a different type of wild salmon, varying by species and river origin.   And all you need to do is submit an original recipe of your own on the MarxFood.com website. Sounds like a pretty good deal to me…that is why I am passing on the info to you.
I am lucky enough that my parents friends B and M go salmon fishing every year in Montana and then smoke and canned(see below) the fish right there. It may not be that pretty to look at, but boy does it sure taste good! We use it a lot in pasta as well as quiche, which is what I made this time around for the contest. Smoked Salmon, Leek and Goat Cheese Quiche. It’s made with a super simple cream cheese pie crust that you swear wouldn’t turn out good, but it always does.
So get to making your own recipe. You only have until June 20th to submit your recipe. Good luck.

Smoked Salmon, Leek and Goat Cheese Quiche

1 9-inch cream cheese pie crust(pre baked for 10 minutes at 375F)(recipe follows)
8 ounces canned smoked salmon, pulled into pieces
1 medium leek, cleaned and chopped
4 ounces goat cheese, crumbled
3 large eggs
2 large egg yolks
1 ½  cups cream
¼ tsp salt
¼ tsp pepper
1 tsp chopped fresh Chervil

Arrange salmon, leeks and goat cheese over the bottom of the partial baked crust.
In a large bowl, beat the eggs, yolks, and cream. Add salt, pepper and chervil and whisk to combine. Pour over the salmon, leek and cheese mixture into the pie shell and  bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Cream Cheese Pie Crust

2 cups all-purpose flour
8 ounce cream cheese, softened but still cool
2 sticks(8 ounces) unsalted butter, softened but still cool

In a mixer, combine all ingredients and mix on medium-low until it forms a dough. Wrap in plastic wrap and place in fridge for 30 minutes.