How To make Creamy Smoked Salmon and Dill Tart
5 Sheet phyllo - thawed
3 tb Unsalted butter - melted
4 lg Egg yolks
1 tb Dijon mustard - PLUS 1
-teaspoon 3 lg Eggs
1 c Half and half
1 c Whipping cream
6 oz Smoked salmon - chopped
4 Green onions - chopped
1/4 c Dill - fresh, chopped OR 1
-T. dried dillweed Dill sprigs Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* 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 350F. 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. NOTE: 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. Recipe from Bon Appetit, April, 1991.
How To make Creamy Smoked Salmon and Dill Tart's Videos
Smoked salmon mousse with crème fraîche, lime and dill by Galton Blackiston
Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix. The powerful motor makes light work of blending the smoked salmon and cream to a silky-smooth, lightly whipped consistency, which is then simply mixed with chives and diced cucumber for a little texture and encased in smoked salmon-lined moulds. Serve with a little salmon roe or caviar for a touch of luxury
Get the full recipe here
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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Samantha demystifies perfectly baked puff pastry by making a savory tart with smoked salmon and herbs. This dish is truly #UnChoppable!
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Smoked Salmon and Herb Puff Pastry Tart
RECIPE COURTESY OF UN-CHOPPABLE
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 15 min
Yield: 4 to 6 servings
Ingredients
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
Directions
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.
Cook’s Note
The puff pastry can be baked up to 1 day in advance. Store in an airtight container to keep it crisp.
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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Lesson 2 - How to make Delia's Quiches and Tarts
Delia shows how to make classic Quiche Lorraine 0:23, Smoked Salmon and Dill Tart 4:51, Thick Onion Tart and an English Custard Tart 5:02. Plus a sweet pastry variety 5:22 - Thick Lemon Tart 6:20 (clicking the highlighted times will take you to those chapters in the video).
For full recipes and ingredients :
Quiche Lorraine:
Smoked Salmon and Dill Tart:
Thick Onion Tart:
English Custard Tart:
Thick Lemon Tart:
For more recipes from our collection visit deliaonline.com
Salmon Quiche
The most amazing quiche made with smoked salmon!
How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
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The perfect smoked salmon appetizer for your upcoming weekend.
Hope you and your guests will enjoy it :)