Phyllo Tartlets With Smoke Salmon Rillettes Recipes

SALMON RILLETTES

Steps:

• Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.

SMOKED SALMON PHYLLO PACKAGE

Steps:

• Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
• Brush the melted butter on each sheet of phyllo dough and layer gently.
• In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
• Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
• Brush the top of the dough with melted butter.
• Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
• Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
• Enjoy!

RILLETTES DE SAUMON (SALMON RILLETTES)

Steps:

• In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
• Serve with or on slices of buttered rye bread, with a few watercress leaves.

CREAMY SMOKED SALMON AND DILL TART

Steps:

• 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 350°F. 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.

SMOKED SALMON RILLETTES

Steps:

• Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
• Spread rillettes onto crackers, then top with chives and sea salt.
• Do ahead
• Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.