Salmon Dill Potato Tart Recipes
SMOKED SALMON AND DILL TART
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
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
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
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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