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 Quiche
This Smoked Salmon Quiche with Leeks, Dill, Gruyère Cheese and a homemade Quiche Pastry is a deliciously flavourful dish that is perfect as an appetiser for your next party, served for brunch, lunch or dinner.
Read the full recipe here:
Ingredients
For the pastry:
- 200 gr Plain / All-Purpose Flour
- 1 teaspoon Fine Table Salt
- 100 gr Unsalted Butter - very cold
- 65 ml Water - very cold
For the quiche filling:
- 1/2 large Leek, thinly chopped
- 1 tablespoon Olive Oil (to cook the leeks)
- 200 gr Smoked Salmon, cut in small pieces
- 4 Eggs
- 300 ml Heavy / Thickened Cream
- 1 1/2 teaspoon Fine Table Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 2 tablespoon Fresh Dill - finely chopped
- 20 gr Gruyère Cheese, grated
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Recipe: Neven Maguire’s Smoked Salmon & Leek Tart with Lemon Cream Sauce
When TV chef and restaurateur Neven Maguire visited the north of County Clare in summer of 2020, he came to the Roadside Tavern, experienced our new visitor centre Taste the Atlantic - Salmon Experience and of course the Burren Smokehouse as well as talked to chefs in our area.
In this particular episode of “Neven Maguire’s Seafood Trails” he also cooked this recipe with our Burren Smoked Irish Organic Salmon. It serves 6 and is easy to prepare.
Smoked Salmon Appetizer
The perfect smoked salmon appetizer for your upcoming weekend.
Hope you and your guests will enjoy it :)
Smoked Salmon Tart Recipe
Adore Bagels and Lox but want something a bit lighter and more shareable? This Smoked Salmon Tart complete with some Everything But the Bagel-inspired Seaweed Flakes is perfect for brunch. This insanely easy-to-prepare recipe features a golden, flakey puffed pastry, sprinkled with some Ocean Balance Seaweed Flakes, slathered in cream cheese, and topped with savory smoked salmon from Grindstone Neck in Winter Harbor, Maine. Simply delicious and easy-on-the-eye, this little-effort tart is a new staple on our brunch table for many weekends to come.
Recipe and video by SoPo's Jacqueline Clark (AKA the Briny Babe).
FINNISH SMOKED SALMON FISH TART (KALAPIIRAKKA) RECIPE - EASY TO MAKE | INTHEKITCHENWITHELISA
Hi lovelies, it has been a long time since I last shared a Finnish recipe and since you guys seem to really love them, I decided to come back to those recipes and start sharing new ones. Today I want to share with you an easy to make savory tart recipe (which we call pie in Finland, but I guess tart decribes it better in English) for a Finnish smoked salmon fish tart or as we call it in Finland, Kalapiirakka???? This tart tastes a bit like a quiche,but the base of this tart is much faster and easier to make than the one for a quiche. If you like this recipe, please let me know in the comments below and I will be making more variations of this Finnish style savory tart. Details on the recipe below????????????Happy Baking darlings!????
RECIPE:
For the base:
100g butter
1 egg
100g flour
30g oats
1tsp baking powder
For the filling:
1 pack of cold smoked salmon (200g)
1/2 red bell pepper
1 small onion
1/3 bunch of fresh dill
100g feta cheese
400g sour cream
3 eggs
black pepper
I use a 26cm pie form for this tart.
Bake the fish tart in 175 C at the bottom half of the oven for 45 minutes. Let cool completely before serving. You can also cool the tart in the fridge until serving. Before serving warm up the tart slices in a microwave in 600W for a maximum 1 minute.
Preparation instructions in the video.
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Salmon Quiche
The most amazing quiche made with smoked salmon!