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
Vol-au-vent/Volovans/Puff pastry cases filled with cream cheese, red caviar and smoked salmon.
A vol-au-vent (pronounced [vɔlovɑ̃], French for windblown, to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case.
These little cases can be filled with whatever you want. Typically savory things like: egg salad, crab salad, mushroom julienne, cream cheese and caviar. They are great as an appetizer or to be enjoyed with Champagne at the New Year's parry.
You will need:
1(1lb) package of puff pastry sheets
1 egg for brushing
1 (16oz)tub of whipped cream cheese
1 tbsp heavy whipping cream
2-3 tbsp chopped chives or dill
red caviar
smoke salmon
Method:
Thaw out puff pastry on the counter for 30 minutes.
Roll out to 1/8 of an inch thick.
Cut out circles(2½in round cutter)and place on lined baking sheet.
Half of the circles use to cut out inside opening with smaller cutter(1½ in)
Bake at 400°F(220°C) for 12-15 minutes or until puffed up and slightly browned at the edges. Let cool.
For cream cheese filling: mix cream cheese with whipping cream and chopped chives. Transfer into piping bag.
Pipe into opening of Vol-au-vent and top with caviar and smoked salmon.
Decorate with dill.
Enjoy!
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Huon Smoked Salmon Tart
Huon Smoked Salmon Tart
A fast and fabulous lunch idea from our friends at Huon Salmon. Because it is so quick and easy to make, this recipe is ideal for when unexpected guests drop in; you’ll have a tasty Tart on the table in less than 30 minutes.
How long will it take?
30 minutes
What’s the serving size?
Serves 4-6
What do I need?
200g Huon Premium Cold Smoked Salmon
1 large sheet of puff pastry
1 egg
200g crème fraiche
For the Green Drizzle
1 tbsp chives, chopped
¼ cup dill, chopped
2 tbsp lemon juice
2 tbsp lemon zest
¼ cup of olive oil
How do I make it?
First make the drizzle. Reserve 1 tbsp of dill for garnishing, and blend remaining ingredients until smooth, check the seasoning and set aside.
Preheat oven to 200C
Place the pastry sheet on a baking tray lined with paper. Using a small knife, score (do not cut all the way through the pastry) a parallel line about 3cm in from each side to create a 2cm border around the edge of the pastry.
Use a fork to prick all over the surface of the pastry inside the border. Beat the egg in a little bowl and brush all over the surface of the tart. Scatter with a little sea salt.
Cook in the oven till puffed and golden, about 15 minutes.
Remove from heat, and transfer to a serving tray. Lightly spread the crème fraiche over the surface of the tart inside the border. Arrange Huon Salmon slices on top of crème fraiche, then use a dessert spoon to drizzle the dressing over the tart. Scatter reserved dill fronds over the top and serve with a large green salad.
My Fabulous Salmon Quiche Recipe | Rosemary Shrager
In this video i show you how to make a beautiful salmon quiche. the video only lasts just over 6 minutes.
Salmon Quiche
Serves: 6-8
Pan Size: 1 x 20cm x 3cm flan ring
Ingredients
For the Pastry:
240g plain flour
120g cold butter, cut into small cubes
2 eggs
1 tablespoon water
For the Filling:
Tarragon leaves
450g salmon fillet
4 whole eggs
3 egg yolks
400ml double cream
Salt and pepper, to taste
Pinch of cayenne pepper
Method
For the Pastry:
- Place the flour in a food processor, and add the cold, cubed butter.
- Process until the mixture resembles breadcrumbs.
- Add the eggs and water, and process again until a dough forms. You may need to add a little more water if the dough doesn't come together.
Note: This pastry does not need to be blind baked.
Roll out the dough on a floured surface, ensuring there's enough flour to prevent sticking.
Line a buttered flan tin with the dough, and then place it back in the fridge while you prepare the filling.
For the Filling:
- Preheat the oven and bake the salmon, covered, for 10 minutes. Allow to rest for an additional 10 minutes.
- In a large bowl, whisk together the whole eggs and egg yolks. Season with salt, pepper, and a pinch of cayenne.
- Fold in the double cream.
- Place the cooked salmon in the base of the pastry-lined flan tin.
- Sprinkle with tarragon leaves.
- Pour the egg mixture over the top.
Baking:
- Bake in the oven for approximately 45 minutes.
- After 30 minutes, reduce the heat to 150°C. It may need a little longer in the oven; the quiche should be nice and fluffy when done.
Serving Suggestion: Serve with a green salad.
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
Smoked Salmon and cream cheese Canape/ Appetizer/ Finger Food
Ingredients for 12 serve:
Chives 3 g
Lemon 40 g
Philadelphia cheese 100 g
Lebanese cucumber 120 g
Butter 30 g
Baguette slices 12
Smoked salmon 100 g
Dill 1 g
Preparation (30 minutes):
1. Finely slice the chives. Juice the lemon
2. Bring the Philadelphia cheese to room temperature, add the chives, lemon juice and seasoning and blend to combine until smooth
3. Slice the cucumber
4. Toast and butter the baguette slices
5. Pipe a small amount of the cheese mixture onto the baguette slices
6. Place the cucumber slices on top and pipe on some more cheese mixture
7. Form the salmon into rosettes and sit on top. Garnish with dill sprigs