How to Make Delicious Smoked Salmon Tarts

Smoked Salmon Tarts. For an elegant party tray, arrange smoked salmon tarts alongside carrot curls, green onion curls and celery curls. Top with fresh parsley (or dill) and capers before serving. Top with fresh parsley (or dill) and capers before serving. Store any leftovers, well wrapped, in the refrigerator for up to several days. Smoked Salmon Tarts Ingredients: These little tarts can be used as a formal starter with some tossed salad leaves and a wedge of lemon, or as an informal hand round canapé with drinks before dinner.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon. Spoon some horseradish cream onto each wedge. You can cook Smoked Salmon Tarts using 17 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Smoked Salmon Tarts

1. Prepare of filling.
2. Prepare 400 grams of Spinach (fresh).
3. Prepare 200 grams of smoked salmon.
4. Prepare 200 grams of pichtach nuts.
5. Prepare 1 cup of boursin cuisine (fine herbs).
6. It's 2 of onion.
7. It's 1 of bullion block.
8. Prepare 1 of Maggie.
9. You need 4 clove of garlic.
10. You need of other.
11. Prepare 1 box of France pastry.
12. You need 1 of oil.
13. You need 1 of egg.
14. Prepare 1 tbsp of water.
15. You need of kitchen tools.
16. You need 1 of crème brulé cups.
17. It's 1 of kitchen brush.

Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. Repeat with remaining ingredients for second tart. Smoked Salmon Appetizer Mini Tarts with arugula and fresh dill are a perfect Christmas appetizer or party food idea.

Smoked Salmon Tarts step by step

1. shop onion, press garlic and glaze with spinach in frying pan.
2. drain excessive moisture.
3. add crushed bulioncube and splash of Maggie.
4. add bousine quisine and let simmer on low heat for 10 minutes.
5. take pan off the stove and let the mixture cool for 15 min to thicken.
6. peal pistache nuts and crush in plastic bag with bottom of a pan or rolling pin.
7. add crushed nuts to mixture.
8. grease crème brule cups.
9. slice smoked salmon in small parts.
10. role out France pastry squares to increase surface.
11. lay pastry in cups, with excessive overlay, to close them later.
12. fill half of the cup with spinach mixture, top of with smoked salmon. Close party..
13. mix egg withe with water and lightly brush pastry with this mixture for glossy finish.
14. bake salmon tarts as described in French pastry instructions.
15. let the trats cool down for a while before taking out of the cup. (WARNING crème brule cups wil be HOT).

Cheesy mini quiches in crispy filo shells with gorgeous savory gourmet flavor using cold smoked salmon. This savory puff pastry tart is quick and easy to make - smoked salmon and gruyere cheese are covered with a creamy egg topping with parsley and chives. Sprinkle the goat cheese and smoked salmon on top. Beat bisquick, milk, sour cream, worchestershire sauce, and eggs in small bowl until well blended. These salmon tartlets are almost like a quiche, but not really.