Salmon Leek And Dill Tarts Recipes
SALMON, LEEK AND DILL TARTS
Mary Berry's easy salmon tarts make a lovely and light starter for Christmas Day. They look really pretty as well as being suitable to make in advance. For this recipe you will need two 4-hole Yorkshire pudding tins (or make the pastry cases in batches, if you prefer).
Provided by Mary Berry
Categories Starters & nibbles
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter.
- Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3-4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside.
- Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each 'star' into a hole of the greased tin and bake for 8-10 minutes, or until golden-brown and crisp.
- Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill.
SMOKED SALMON AND DILL TART
The better the smoked salmon, the better this tart so try and save a bit next time you splurge on some good quality smoked salmon. You can serve this warm or cold, as a starter or with broccoli and potatoes as a main course.
Provided by Sackville
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
- Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C.
- Remove the foil and bake for another 10 minutes.
- Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
- Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
- Arrange the smoked salmon in the pastry shell.
- Pour over the egg and bake for 10 minutes.
- Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set.
- Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.
Nutrition Facts : Calories 390.4, Fat 35.2, SaturatedFat 19.5, Cholesterol 348.2, Sodium 470.3, Carbohydrate 2.6, Sugar 0.4, Protein 16
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RECIPE: SALMON TART WITH LEEK AND DILL - BRITMUMS
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Estimated Reading Time 1 min
- Preheat the oven to 190ºC, gas mark 5. Melt the butter in a small frying pan and add the leek and garlic. Cook over a medium heat for 8–10 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool.
- Beat the cream and egg together in a medium bowl, then fold in the leek mixture along with the salmon and dill.
- Sit the tartlets on 2 large baking sheets and bake for 10–15 minutes, or until the filling is just set. Garnish with dill fronds and serve.
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