How to Make Perfect Smoked Salmon Tarts

Smoked Salmon Tarts. For an elegant party tray, arrange smoked salmon tarts alongside carrot curls, green onion curls and celery curls. Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon. 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.

Put pastry on a cutting board. Spoon some horseradish cream onto each wedge. Place tart pans on separate baking sheets. You can cook Smoked Salmon Tarts using 17 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Smoked Salmon Tarts

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

Divide onion and mushrooms between crusts; top with salmon and cheese. Repeat with remaining ingredients for second tart. These salmon tartlets are almost like a quiche, but not really. They actually have sour cream, dill and capers and you only use the egg yolks instead of the whole egg.

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).

There is no cheese, just delicious smoked salmon in puff pastry. It's the perfect dish to serve for a light lunch or dinner accompanied by a nice salad. 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. Now arrange half of the smoked salmon over the base of the tart. Then, in a jug, mix the eggs, yolk, crème fraîche, dill and season with some freshly milled black pepper but no salt as the smoked salmon is already quite salty.