Smoked Salmon Tart For A Crowd 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 TART FOR A CROWD



Smoked Salmon Tart for a Crowd image

This is an easy but elegant cocktail snack to serve year round, but it's especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it's a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use.

Provided by David Tanis

Categories     appetizer

Time 1h30m

Yield 4 tarts, each serving 2 to 4 people

Number Of Ingredients 16

2 cups/310 grams all-purpose flour
1/2 teaspoon baking powder
Kosher salt
4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks
2 egg yolks, beaten with enough ice water to make 1/2 cup
8 ounces/1 cup/240 milliliters crème fraîche
3 tablespoons freshly grated horseradish, or more to taste
1 teaspoon Dijon mustard
Zest of 1 lemon
Coarsely ground black pepper
1 small sweet onion, very thinly sliced
1 teaspoon olive oil
1/4 pound/4 ounces/125 grams sliced smoked salmon
2 ounces/60 grams trout roe or wild salmon caviar (optional)
1 tablespoon snipped chives
1 teaspoon roughly chopped tarragon, or torn leaves

Steps:

  • Make the pastry: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.
  • Make the horseradish cream: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)
  • Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.
  • Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.
  • Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 39 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 22 grams, Sodium 675 milligrams, Sugar 6 grams, TransFat 1 gram

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 AND HERB PUFF PASTRY TART



Smoked Salmon and Herb Puff Pastry Tart image

Smoked salmon pairs perfectly with puff pastry, creating a savory tart that will wow the guests at your next brunch or cocktail party. Blind baking the pastry ensures a super-crisp crust (no soggy centers here). Top it off with a tangy, herbed cream cheese filling, crisp cucumbers and smoky salmon-all of which can be prepped in advance for quick assembly.

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
One 8-ounce package cream cheese, at room temperature
2/3 cup plain full-fat Greek yogurt
Finely grated zest of 1 lemon plus 2 tablespoons juice
Kosher salt and freshly ground black pepper
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving
3 tablespoons chopped fresh chives
1 Persian cucumber, thinly sliced
8 ounces thinly sliced smoked salmon

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 TART



Smoked Salmon Tart image

Pair this savory Smoked Salmon Tart with fresh fruit or a crisp mixed salad. Our yummy Smoked Salmon Tart is made with PHILADELPHIA Cream Cheese & veggies.

Provided by My Food and Family

Categories     Home

Time 57m

Yield 6 servings

Number Of Ingredients 7

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
4 oz. thinly sliced smoked salmon
1/4 cup slivered red onions
1 small tomato, seeded, chopped
2 Tbsp. chopped fresh dill
1 Tbsp. drained capers

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.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 600 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 2 g, Protein 6 g

SMOKED SALMON AND DILL TART



Smoked Salmon and Dill Tart image

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

1 package ready made shortcrust pastry
2 egg yolks
3 whole eggs
300 g double cream
1 bunch fresh dill
black pepper
200 g smoked salmon

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

CREAMY SMOKED SALMON AND DILL TART



Creamy Smoked Salmon and Dill Tart image

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Yield Serves 6

Number Of Ingredients 11

5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs

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 TART



Smoked Salmon Tart image

This is an elegant tart, suitable for a special brunch or dinner.Serve with a side salad dressed with oil and lemon juice and buttery croissants.Originally from a May 1980 issue of Bon Apetit featuring savort tarts.

Provided by Leslie in Texas

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) pastry shells (9 inch, unbaked)
1 egg white, lightly beaten
1/2 lb smoked salmon, chopped
1 cup swiss cheese, grated
4 eggs
1 1/4 cups half-and-half
1 tablespoon fresh dill, finely snipped or 1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
red caviar (optional)

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.

Nutrition Facts : Calories 388.4, Fat 26.1, SaturatedFat 10.8, Cholesterol 184.9, Sodium 763.9, Carbohydrate 17.8, Fiber 0.5, Sugar 0.7, Protein 20

SMOKED SALMON, DILL & ONION TART



Smoked salmon, dill & onion tart image

Full of smoky flavour, this dish makes a stunning centrepice for a dinner party

Provided by Good Food team

Categories     Brunch, Buffet, Dinner, Lunch, Side dish, Starter, Treat

Time 1h15m

Number Of Ingredients 9

plain flour , for rolling out pastry
375g pack puff pastry
1 medium red onion , thinly sliced into rings
1 tbsp olive oil
zest 1 lemon , plus juice ½ lemon
5 tbsp crème fraîche
200g smoked salmon , sliced into pieces
2 tsp capers , drained
20g pack dill , chopped

Steps:

  • Heat oven to 200C/fan 180C/gas 6. On a floured board, roll out the pastry to about the thickness of a £1 coin. Press into a 20cm tart tin with a removable bottom. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20-25 mins until the sides of the pastry turns golden brown. Remove the baking beans and greaseproof paper and prick all over the base and sides of the pastry with a fork. Put the tart shell back into the oven for another 10 mins until the base is cooked and the pastry is biscuity brown all over. Leave to cool on a wire rack.
  • In a saucepan, cook the onions in the olive oil for 5 mins until soft. Season with salt and pepper if you like, and set aside to cool. Stir together the lemon juice and crème fraîche, and then set aside.
  • Assemble the tart: spread the onion over the base and arrange the smoked salmon pieces on top. Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche.

Nutrition Facts : Calories 381 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.68 milligram of sodium

MUSHROOM & SMOKED SALMON TARTS



Mushroom & Smoked Salmon Tarts image

This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. -Jacquelyn Benson, South Berwick, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 tarts (6 servings each).

Number Of Ingredients 12

2 sheets refrigerated pie crust
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 tablespoon butter
4 cups sliced fresh mushrooms (about 10 ounces)
2/3 cup smoked salmon or lox
1/3 cup crumbled feta cheese
8 large eggs, divided use
4 teaspoons drained capers, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons snipped fresh dill, optional, divided

Steps:

  • Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly., Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 239 calories, Fat 15g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 382mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

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From mrsfoodiemumma.com


SMOKED SALMON AND EGG WRAPS - CROWD SIZE RECIPE
2011-01-12 1. Heat oven to 350ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow. 2. Spray large skillet with nonstick cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with ...
From lifemadedelicious.ca


SMOKED SALMON TART RECIPES UK - THERESCIPES.INFO
Step 3 In a large bowl whisk the egg, egg yolk with the double cream, creme fraiche, horseradish and Gruyere. Season with salt and a generous amount of pepper. Now stir in the chopped salmon and mix through, now pour into the tart case. Step 4 Place the tart onto a baking sheet and place into the oven for 30 - 35 minutes or until the filling is ...
From therecipes.info


SMOKED SALMON TART - EVERYTHING SMOKED SALMON PUFF …
2020-03-11 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the …
From howsweeteats.com


SMOKED SALMON TART - BEST RECIPES UK
Recipes. Smoked Salmon Tart. Smoked Salmon Tart. Author: bestrecipesuk. Category: Baking Days, Lunch Time, Picnic Time, Summer Days. Cuisine: British. Cooking Method: Baking. Yields: 6 Servings Difficulty: Easy Prep Time: 35 Mins Cook Time: 55 Mins Total Time: 1 Hr 30 Mins. Full of smoky flavour, this tart is hard to beat – it is absolutely stunning! Print Recipe Ingredients. 0 …
From bestrecipesuk.com


SMOKED SALMON TART FOR A CROWD - MASTERCOOK
2 cups/310 grams all-purpose flour; 1/2 teaspoon baking powder; Kosher salt; 4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks
From mastercook.com


SMOKED SALMON AND CREAM CHEESE TART RECIPE | BESTO BLOG
2018-08-21 Smoked Salmon Dill And Goat Cheese Quiche Recipe Simplyrecipes Com Puff pastry smoked salmon and crème fraîche quiche foocrush com smoked salmon tart everything puff pastry easy smoked salmon puff pastry tart coley cooks smoked salmon tart for a crowd recipe nyt cooking. Whats people lookup in this blog: Smoked Salmon Cream Cheese Tart …
From bestonlinecollegesdegrees.com


A SUPREMELY SIMPLE SMOKED SALMON TART WITH CUCUMBER SALAD
2022-04-07 1 1⁄4 cups distilled vinegar. 1/3 cup sugar. a few sprigs of dill. 8 cucumbers. Thinly slice the cucumbers, ideally with a mandolin so you can have paper-thin slices. Put the sliced cucumbers in a large glass or ceramic bowl. Combine the vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat and simmer.
From ingebretsens-blog.com


ASPARAGUS AND SMOKED SALMON TART IS A PERFECT DISH FOR BRUNCH OR …
Carefully pour the egg mixture over the salmon so that it covers the surface of the pastry. Snap or trim the tough ends off the asparagus and line them up in a row across the length of the tart. Shower the tart lightly with freshly ground black pepper. Bake until golden brown, 20 to 25 minutes. If the tart puffs up during baking, just spear it ...
From momskitchenhandbook.com


SMOKED SALMON TART RECIPE - FOOD NEWS
Let sit for 20 minutes to soften fennel. 4. Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper. 5. 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.
From foodnewsnews.com


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