Smoked Salmon Soufflé Tart Recipes

SMOKED SALMON SOUFFLé TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
• Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
• Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
• Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat's cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.

RADISH AND SMOKED SALMON TART

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

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.

SALMON SOUFFLE

Steps:

• Melt butter in small sauce pan.
• Add flour, milk, salt and pepper.
• Boil until thick and then remove from heat.
• Add salmon and slighty beaten egg yolks.
• Beat egg whites until stiff and fold inches.
• Pour into greased souffle dish or other deep baking dish.
• Bake at 350 for 20-25 minutes or until golden brown.

SMOKED SALMON SOUFFLé

Steps:

• Preheat oven to 375°F. and butter and flour a 2-quart soufflé dish, knocking out excess flour.
• In a large saucepan cook onions in butter over moderate heat, stirring, until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and cook over moderately low heat, stirring, about 2 minutes.
• In a small saucepan heat milk to a bare simmer and add gradually to salmon mixture, stirring constantly. Boil salmon mixture, stirring constantly, until thickened, about 2 minutes. Remove pan from heat and whisk in egg yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
• In another large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into salmon mixture to lighten and fold in remaining whites gently but thoroughly. Pour mixture into prepared dish and put in middle of oven.
• Reduce oven temperature to 350°F. and bake soufflé 50 minutes, or until puffed and golden and a tester comes out clean. Serve immediately.

SMOKED SALMON AND HERB PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

SMOKED SALMON SOUFFLé

Steps:

• Preheat oven to 375 degrees F. In a food processor, purée the cream cheese and salmon, and set aside. Using a pastry brush, brush the soufflé dish with two tablespoons of softened butter; then coat with breadcrumbs, shaking off excess. (The breadcrumbs will give the soufflé a rough surface to adhere to as it rises, allowing for a taller soufflé.) Set aside. Mince the shallot and reserve 3 tablespoons.
• Make the béchamel sauce: In a saucepan over medium heat, add five tablespoons of butter, followed by the shallot. Sauté until translucent, 1½ minutes, making sure the shallot doesn't take on any color. Lower the heat, add the flour, and cook, stirring continuously until the flour is no longer raw. This is the "roux," the base of béchamel sauce. Season with salt, pepper, and nutmeg. While the heat is on medium-low, slowly whisk the milk and cream into the roux to create the béchamel sauce. When the sauce has thickened to a gravy consistency, scrape into a bowl to cool.
• Make the soufflé base: Separate the eggs into whites and yolks, one at a time; you'll be using all 7 egg whites but only 6 egg yolks. (Use the last yolk for another dish.) Stir the yolks into the béchamel sauce, followed by the salmon-cream cheese mixture. Mince the chives and add 3 tablespoons to the mixture; chop the dill and add 1 tablespoon; finally, thinly slice the green onions on a bias and fold those in as well. Set aside.
• Whip the egg whites and assemble the dish: In a clean, non-copper mixing bowl, add the egg whites and whisk until foamy. Add cream of tartar and continue whisking to the "soft-peak" stage, about 2 minutes. Continue whisking until egg whites are at the "hard-peak" stage, when the peaks hold their shape, about 30 more seconds; do not overmix. Mix a third of the whites into the soufflé base to lighten the base. Then lay the remaining egg whites on top, and gently fold them in by running a rubber spatula around the outside of the bowl and cutting through the center to drape the base over the top of the whites. Do not fully incorporate: some of the egg whites should be visible to keep the soufflé light and airy. Pour the mixture into the prepared dish, gently place on a baking sheet, and bake in the middle of the oven for 50 minutes (no peeking!).
• Remove from the oven and serve: When the soufflé is puffed and golden, remove and serve immediately. (If you want your guests to see the soufflé in its full glory, have them come to oven and watch as it first comes out!)

SMOKED SALMON TART

Steps:

• Preheat oven to 450 degrees.
• Brush pastry with egg white and bake for 5 minutes; let cool slightly.
• Preheat oven to 450 degrees.
• Distribute salmon over bottom of pastry and sprinkle with cheese.
• Beat all remaining ingredients together except garnish and pour over cheese.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking until top is golden, about 15 minutes.
• Garnish with caviar, if desired, and serve.

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.

SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART

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.

SMOKED SALMON TART

Steps:

• Heat oven to 400ºF.
• Line 9-1/2-inch tart pan with removable bottom with pie crust; trim edge. Prick bottom of crust with fork.
• Bake 10 to 12 min. or until lightly browned. Cool completely.
• Spread cream cheese spread gently onto bottom of crust just before serving. Run knife around crust to loosen from rim of pan; remove rim.
• Fill crust with remaining ingredients.