My supermarket is being remodeled.
Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging?
Yes, I understand the marketing wisdom of moving everything around so that shoppers can’t go directly to pick up what they need. If they have to wander the store aimlessly for days they may succumb to impulse buying thus boosting store profits.
Understanding it doesn’t mean I have to like it.
It did result in my finding smoked salmon where the jeans used to be. (Our supermarkets are huge and sell everything.). Having been lost in the store for some hours I was starving and bought some (see marketing people?)
Which in turn resulted in mon mari being happy on Fish Hell Night as I made this lovely quiche.
For a change I even adhered to the ‘no cheese with fish’ rule…. Not because I suddenly decided to play by the rules but because I used rather a lot of crème fraiche.
Smoked Salmon Quiche
Total time: 65 minutes
Ingredients:
- Crust:
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- Filling:
- 4oz (160gr) smoked salmon
- 4oz (160gr) fresh salmon
- 1 tbs lemon juice
- 2 leeks, trimmed and sliced
- 1 tsp dill-weed
- 3/4 cup (6oz, 180gr) crème fraiche
- 1/4 cup milk
- 3 eggs
- 1 tbs olive oil, plus a bit for the dish
Instructions:
- Crust:
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Filling:
- Put fresh salmon in a skillet. Add lemon and enough water to come half-way up the fish.
- Cover and simmer gently 10 – 15 minutes.
- Remove and cut into slices about 1/3″ (1 cm) thick
- Heat 1 tbs oil in skillet. Add leeks and sauté until tender, 7 – 8 minutes.
- Remove from heat and set aside.
- Cut smoked salmon into strips.
- Whisk 3 eggs,crème fraiche and milk together.
- To assemble:
- Remove potato crust from oven.
- Spread the leeks evenly over crust.
- Sprinkle with dill-weed.
- Arrange all salmon on top
- Pour the egg mixture over all.
- Bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes. Slice and serve.
Back to the shopping…..
My regular weekly shopping will now take me into previously unexplored territory.
It’s winter. One of the things I buy every week is fire starters for the fireplace and stove.
For years I walked down the aisle with laundry products on one side and paper products on the other. The laundry stuff is still there although they rearranged it all. But the other aisle used to be toilet paper, followed by paper towels followed by fire starters.
Everything in the aisle, on both sides, was something I bought regularly.
Now it’s paper towels followed by toilet paper followed by adult diapers – or whatever one calls those products. Frankly I had no idea there were so many shapes and sizes and styles, both male and female…. I probably stood there, scrutinizing the display for 10 minutes!
Then people started staring at me so I left.
After a lengthy search I finally found the fire starters about 10 aisles away in the middle of automotive and electrical supplies.
On the positive side I now know where to find light bulbs.
On the negative side the store is full of people wandering around, back and forth, pushing trolleys with a dazed, lost look about them.
I love salmon so this quiche will be a must try. The only problem is, my “big box store” as they’re called here, carries everything, like yours, but no crème fraiche. I have not found it in the cheese/cottage cheese/yogurt/butter aisle, not in the fresh area for specialty foods like clotted creams and tofus (and why they’re together, who knows?) and not in any of the other refrigerated areas. And sometimes, substitutions just won’t work 🙁
nightsmusic, I would use half Greek (or plain) yogurt and half cream or 1/2 & 1/2 as a substitute I always wonder who decides item placement in stores…. Someone lacking in common sense, usually.
Salon quiche and smoked salmon pasta are favourites here. We watched bemused , as our supermarket was upgraded during shopping hours, over several weeks with everything being moved around not in a logical fashion. The flour and sugar are still between the mineral waters and wine and the milk and yogurts with all the other baking supplies several isles away. One brand of yeast is with the flour and the others with the baking supplies!
Gill, there is no sense… And of course they do it during store hours – one can’t pay overtime! And good luck if you want to buy something that is being moved at the moment lol It took me awhile to remember that baking soda is always with the salt and never with the baking powder – which is only sometimes near the yeast…..
This is exactly the same question we had a few weeks ago! Why on earth do they have to rearrange everything? (And our supermarket didn’t really need remodellling) The aisle signs still aren’t updated and staff is over-worked having to explain to people where the vinegar and olive oils have been moved to now.
Unlike you, I have not at all figured out what is where and am still staring in disbelief after I having marched purposefully to a shelf now full of bottles of dish detergent instead of olive oil. (I’m a slow learner….) I have NO idea where they’ve moved the light bulbs to.
And of course they do it during ‘les vacances’ so the stores are jam-packed with families chatting in the aisles. I hate it when I can’t race-walk through the store. You have people who answer questions?!? That would take all the fun out of it.
Lets hope you don’t ever need that diaper aisle !!!!
Actually, i do buy the ‘bed pads’. I had to use them for our German Shepherd when she became incontinent (at night) and discovered they are perfect to use when I clean the ash out of the stove and clean the windows lol