Smoked Salmon And Herb Puff Pastry Tart Recipes

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RADISH AND SMOKED SALMON TART



Radish and Smoked Salmon Tart image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half a 17-ounce package), thawed
1 large egg
1/4 cup heavy cream, plus more for the egg wash
1 bunch radishes, trimmed and thinly sliced (about 1 1/2 cups)
1 5-ounce package garlic-herb cheese spread (such as Boursin), at room temperature
2 tablespoons champagne vinegar
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
Kosher salt
2 ounces smoked salmon, torn into pieces
Flaky sea salt

Steps:

  • Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash.
  • Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
  • Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
  • Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
  • Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt.

SMOKED SALMON TARTLETS



Smoked Salmon Tartlets image

Smoked salmon, chives, and cream cheese stand out in these mini tartlets that almost taste like a cheesecake! Perfect to serve as an appetizer alongside your favorite drink.

Provided by Gitano

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 35m

Yield 6

Number Of Ingredients 6

3 ounces cream cheese, softened
⅓ cup diced smoked salmon
2 tablespoons chopped fresh chives
1 small garlic clove, minced
salt and freshly ground black pepper to taste
6 frozen mini pastry shells, thawed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
  • Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 114.5 g, Cholesterol 19 mg, Fat 44.4 g, Protein 11 g, SaturatedFat 12.4 g, Sodium 674.6 mg, Sugar 30.7 g

SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART



Smoked Salmon, Fennel and Herbed Mascarpone Tart image

This elegant puff pastry tart is flaky, savory and comes together in a snap once you've defrosted the dough. Using all-butter puff pastry gives you the richest flavor; it's worth seeking out. The smoked salmon makes a sophisticated and pretty topping here, but you can leave it off all or part of the tart if you've got vegetarians at the table. Just double up on the capers to compensate for the missing saltiness.

Provided by Melissa Clark

Categories     pies and tarts, appetizer

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 13

1 large fennel bulb (or 2 small ones)
1 to 2 lemons
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper, more as needed
1 cup mascarpone
2 tablespoons chopped fresh chives, finely chopped
2 tablespoons chopped fresh dill, plus more sprigs for garnish
1 large egg, lightly beaten
All-purpose flour, for dusting the work surface
1 sheet puff pastry, thawed if frozen (about 14 ounces)
4 ounces thinly sliced smoked salmon
2 tablespoons capers, drained and chopped

Steps:

  • Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
  • Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
  • In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
  • Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
  • In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
  • On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
  • Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
  • To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

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