SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE
#weekendatthecottage #partysnacks #smokedsalmontarts
Perfect for parties and get-togethers, enjoy these SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE.
Head HERE for the full recipe:
We’re often asked for suggestions on what to serve at parties, and thankfully we’re never short of ideas. Case in point, these SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE which are easy to make and super appetizing too!
Before sharing a few simple tips on making them, a reminder to check out our collection of PARTY SNACKS where you’ll find a number of other delicious recipes. Put a few together, call up your friends and next thing you know, party’s on!
Here’s why these SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE are always well received:
SHELL GAME
The foundation for these tarts are store-bought pastry shells. We really like how easy they are to use but the results are pretty impressive too. Prepare this recipe following the directions on the package and expect a tender, flakey surround for your tarts every time. Also not a bad idea to keep a box or two in your freezer as back-ups.
FILLER
All of the ingredients needed to make these party snacks are easy to find at your local grocery store. We used frozen smoked salmon that we thawed right before making the mini tarts as well as a pre-crumbled goat’s cheese. We wanted to make the process as simple as possible.
SKILLET WORKS
Adding a fresh veggie component into this tart mix gives them a really nice flavour kick. Sautéing the spinach and cherry tomatoes in butter with chopped green onions happens with minimal effort, and both the colour combo and flavours are divine!
ALL TOGETHER
Assembling the smoked salmon and sautéed veggies makes for quick work; these mini tarts get extra points for their relaxed vibe. One thing to keep in mind is to be generous. They’re more memorable when bursting with smoked salmon and sautéed veggie flavours.
CUSTARD CHEESE
Have just written the bit about the salmon and veggies, I better clarify something. These little tarts are also memorable thanks to the egg and cream cheese custard flavoured with Dijon. Topping the tarts with goat’s cheese is the icing on the cake, so to speak.
PARTY ON
As mentioned, bringing a tray of these gorgeous MINI TARTS WITH SMOKED SALMON AND GOAT’S CHEESE out of the oven will turn heads. The rich aromas and appetizing look of these tarts is captivating and everyone will want one (or six!)
Serve them straight away with other equally delicious things like our SMOKED TROUT DIP, our ASIAN MEATBALLS or our FESTIVE CHEESE BALL. If cocktails are in the mix (enjoyed responsibly, of course), try this TANQUERAY FLOR DE SEVILLA SPRITZ. Each and all are perfectly pleasing.
SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE are a favourite!
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Smoked Trout Schmear - Easy Smoked Trout Spread Recipe
Learn how to make a Smoked Trout Schmear recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Smoked Trout Spread!
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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Smoked Trout & Chive Tart | EG13 Ep85
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
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.
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission