Salmon Dill Potato Tart Recipes

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SMOKED SALMON AND DILL TART



Smoked Salmon and Dill Tart image

The better the smoked salmon, the better this tart so try and save a bit next time you splurge on some good quality smoked salmon. You can serve this warm or cold, as a starter or with broccoli and potatoes as a main course.

Provided by Sackville

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 package ready made shortcrust pastry
2 egg yolks
3 whole eggs
300 g double cream
1 bunch fresh dill
black pepper
200 g smoked salmon

Steps:

  • Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
  • Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C.
  • Remove the foil and bake for another 10 minutes.
  • Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
  • Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
  • Arrange the smoked salmon in the pastry shell.
  • Pour over the egg and bake for 10 minutes.
  • Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set.
  • Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.

Nutrition Facts : Calories 390.4, Fat 35.2, SaturatedFat 19.5, Cholesterol 348.2, Sodium 470.3, Carbohydrate 2.6, Sugar 0.4, Protein 16

SMOKED SALMON, DILL AND POTATO PIE



Smoked Salmon, Dill and Potato Pie image

Egads but I love salmon no matter what way it's served and smoked salmon is a real treat. This makes my mouth water just to think of it.

Provided by Sackville

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

700 g large jersey royal potatoes or 700 g other new potatoes
1 bunch spring onion, trimmed and sliced
300 g full-fat creme fraiche or 300 g heavy cream
salt and pepper
1 tablespoon butter
200 g smoked salmon
1 tablespoon dill
2 egg yolks
100 ml milk

Steps:

  • Peel the potatoes and slice thinly, cutting lengthways.
  • The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
  • Rinse the potatoes and shake dry.
  • Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
  • Gently melt the cream.
  • Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
  • Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
  • Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
  • Remove the lid.
  • The potatoes will now be almost cooked and there will be far more sauce.
  • Give everything a good stir and remove from the heat.
  • Preheat the oven to 360F or 180 degrees C.
  • Smear a 1.
  • 5 to two-litre capacity gratin dish with the butter.
  • Whisk the egg yolks with the milk.
  • Chop the dill.
  • Add one third of the potato mixture to the buttered dish and smooth it out.
  • Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
  • Dribble over half the egg mixture.
  • Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
  • Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.

Nutrition Facts : Calories 517.8, Fat 35.9, SaturatedFat 20.9, Cholesterol 219.7, Sodium 467.1, Carbohydrate 34.1, Fiber 3.9, Sugar 1.5, Protein 16.3

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