#salmon tart

[paulpingminho]

[terr4ance]

It was my grandma's 90th birthday party on Saturday and we had a buffet with all sorts of stuff. At the end, there was some leftover salmon and prawns (among other things) which I wrapped and took home.

Bought some puff pastry (because I've made my own before and it is far more time than I currently have), cream, and spinach to make it into a pie. I'm quite happy with how it turned out :)

Despite her age, my grandma always bakes (and then loves to complain about how much it makes her knees hurt afterwards!). One of my favourite things she does is salmon tarts whenever she has leftover salmon. That was the main inspiration for this recipe.

Ingredients

- Puff pastry (I used two packs of premade stuff with a little left over)

- 1/2 onion

- 1 clove of garlic

- a bag of fresh baby leaf spinach

- a fresh salad tomato

- leftover poached salmon, smoked salmon, and prawns (shrimp)

- thyme, salt, pepper

- Worcester sauce (Lee and Perrins is the best)

- 300ml of double cream

- a bit of cheese (optional)

Recipe

1. Preheat an oven to gas 4 (177°C/350°F).

2. Line a pie dish with puff pastry, leaving a little extra around the edges to account for shrinking. Put a sheet of baking paper on top and cover with baking beans (I used split peas because that's what we have). Put this into the oven and set a timer for 10 ish minutes (you want the pastry to be partially cooked).

3. Finely dice half an onion and add to a saucepan over medium heat. Grate in some garlic (or mince it if you aren't as lazy as me!). Fry until translucent.

4. Add a bunch of spinach and allow it to wilt. Dice a tomato and add it too.

5. Add salt, pepper, thyme, and a dash of Worcester sauce along with around 300ml of double cream. More can be added later to taste.

6. Once simmering, add the salmon and prawns (I also had a little tiny bit of smoked salmon) and heat through.

7. By this point, the pastry should be partially cooked. Remove it from the oven, remove the baking beans (O.E), and pour the sauce into the pie. Turn the oven up to gas 7 (220°C/425°F).

7.5. Before giving the pie a lid, I grated a bunch of red Leicester on top of the filling as I was slightly short of filling and didn't want the lid to sag. This is optional, but experiment with whatever you feel might work.

8. Lay more puff pastry on top of the pie and crimp the edges. You can also score the top to give it a fancy pattern, and egg-wash to seal and glaze if you can be bothered (I couldn't).

9. Put the pie back in the oven for a further 10-15 minutes, or until the pastry is golden.

10. Leave to cool before serving, and enjoy!

[undeadvinyls]

i offer a oc meme for todays fun fact of the day

[vqpn]

A collection of food from the first half of 2023.

[not-dere]

[hitbyaminkcar]

Salmon Quiche

Salmon Quiche. This delectable salmon quiche is ideal for brunch or a light dinner. The flaky crust holds a creamy mixture of smoked salmon, Gruyere cheese, and green onions, which is baked to perfection with a rich and savory custard. Serve it hot or cold for a crowd-pleasing dish that everyone will enjoy.

[askwhatsforlunch]

Prawn and Salmon Pie

The temperature will not reach zero today, and a cold weather calls for comforting food. And what could be more comforting, on a grey December Friday, than this hearty Prawn and Salmon Pie with its creamy fish and seafood filling and its delightfully buttery pastry? You tell me! Happy Friday!

Ingredients (serves 2 to 4):

about 80 grams/2.25 ounce grams freshly picked Nasturtium leaves

1 small Garden Leek

1 1/2 tablespoons unsalted butter

1/2 tablespoon olive oil

1 small onion

10 fresh prawns

4 fluffy sprigs fresh Chervil

2 fluffy sprigs fresh Parsley

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 heaped tablespoon plain flour

1/4 cup dry white wine (such as a good Bordeaux Blanc or Waiheke Island Pinot Gris)

1 lemon

1/3 cup semi-skimmed milk

1/4 cup double cream

1/3 cup frozen green peas

180 grams/6 ounces leftover Baked Salmon

2 heaped tablespoons crème fraîche or sour cream

about 280 grams/10 ounces Rough Puff Pastry

a large egg yolk

Thoroughly rinse Nasturtium leaves under cold water, to remove any dirt, and drain them. Remove their stems, and set aside.

Thoroughly rinse Garden Leek under cold water as well. Set aside.

In a large, deep skillet, melt butter with olive oil over medium-high heat. 

Thinly slice Garden Leek. Peel and finely chop onion. Once the butter is just foaming, add Leek and onion to the skillet, and cook, about 3 minutes until softened.

Peel the prawns, and add them to the skillet. Cook, stirring often until they become bright pink, about 3 minutes more. 

Finely chop half of the Garden Chervil and Parsley, and stir into the prawns.

Season with fleur de sel and black pepper.

Roughly chop Nasturtium leaves, and stir about half of them into the skillet. Cook, until just wilted.

Then, sprinkle with the flour, and cook out, 1 minute. Deglaze with Bordeaux Blanc, and thoroughly squeeze in the juice of half of the lemon. Reduce heat to medium-low. Gradually stir in the milk until mixture is smooth. Cook, stirring constantly until sauce thickens.

Once it has, stir in double cream to loosen a bit. Fold in frozen green peas and flake in Baked Salmon. Give a gentle stir, to combine.

Finely chop remaining Garden Chervil and Parsley, and add them to the skillet, along with reserved chopped Nasturtium leaves.

Finally, stir in crème fraîche and squeeze in remaining lemon juice.

Remove from the heat and let cool completely. 

Preheat oven to 200°C/395°F.

Butter a pie plate generously. Spoon cooled prawn and salmon filling into buttered pie plate, levelling with the back of the spoon. Set aside.

On a lightly floured surface, roll Rough Puff Pastry out into a circle a bit larger than the top of the pie plate. Fit Puff Pastry circle onto the filling, trim the edges and crimp. Generously brush with egg yolk, and place in the middle of the hot oven.

Bake, at 200°C/395°F, 30 minutes until Pastry is beautifully puffed and golden and the filling is bubbling.

Serve Prawn and Salmon Pie very hot, with dressed lettuce, and a glass of chilled Bordeaux Blanc, if you wish!

[ketodeliciosness]

More Keto Recipes Available Here

[vicktortaiwo]

Big Ray's Lemony Grilled Salmon Fillets with Dill Sauce Recipe Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. 1 dash cayenne pepper, 1/8 teaspoon dried chervil, 1/4 teaspoon salt, 4 teaspoons butter, 3 lemon slices cut into quarters, 2 lemons ends trimmed and sliced thickly, 4 fillets salmon, 1/2 cup water, 1/3 cup lemon juice, 1 tablespoon snipped fresh dill, 1.5 teaspoons cornstarch

[leslieknopeandco]

Smoked Salmon Tartlets

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This salmon broccoli quiche is a delicious and healthy breakfast, brunch, or dinner option. It's high in protein and vegetables, with a creamy, cheesy texture that everyone will enjoy.

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Salmon Broccoli Quiche - Savory Tart Recipe

This salmon broccoli quiche is a delicious and healthy breakfast, brunch, or dinner option. It's high in protein and vegetables, with a creamy, cheesy texture that everyone will enjoy.

[fran-van-rupan]

Salmon Quiche

This delectable salmon quiche is ideal for brunch or a light dinner. The flaky crust holds a creamy mixture of smoked salmon, Gruyere cheese, and green onions, which is baked to perfection with a rich and savory custard. Serve it hot or cold for a crowd-pleasing dish that everyone will enjoy. Made with Eggs, Salt, Heavy Cream, Green Onions, Black Pepper, Smoked Salmon, Grated Gruyere Cheese, Pie Crust.

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Salmon Broccoli Quiche Recipe

This salmon broccoli quiche is a delicious and healthy breakfast, brunch, or dinner option. It's high in protein and vegetables, with a creamy, cheesy texture that everyone will enjoy.

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Savory Tart Recipe - Smoked Salmon Tartlets

Smoked Salmon Tartlets. These smoked salmon tartlets are ideal for any occasion as an appetizer or snack. The combination of smoked salmon and cream cheese with dill and lemon is simply divine.

[diyagnes]

Smoked Salmon Tartlets Recipe

Smoked Salmon Tartlets. These smoked salmon tartlets are ideal for any occasion as an appetizer or snack. The combination of smoked salmon and cream cheese with dill and lemon is simply divine.