Smoked Salmon And Dill Tart Recipes

CREAMY SMOKED SALMON AND DILL TART

Steps:

• Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.

SMOKED SALMON AND DILL TART

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.