Salmon Leek And Dill Tarts Recipes

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SALMON, LEEK AND DILL TARTS



Salmon, leek and dill tarts image

Mary Berry's easy salmon tarts make a lovely and light starter for Christmas Day. They look really pretty as well as being suitable to make in advance. For this recipe you will need two 4-hole Yorkshire pudding tins (or make the pastry cases in batches, if you prefer).

Provided by Mary Berry

Categories     Starters & nibbles

Yield Serves 6

Number Of Ingredients 12

55g/2oz unsalted butter, plus extra for greasing
1 leek, trimmed and thinly sliced
30g/1oz plain flour
150ml/¼ pint milk, warmed
50ml/2fl oz dry white wine
1 heaped tsp grainy mustard
225g/8oz fresh salmon fillet, skinned and cubed
50g/1¾oz mature cheddar cheese, grated
1 tbsp dill, finely chopped
2 tbsp double cream
3 sheets ready-made filo pastry (each measuring about 48x25cm/19x10in)
6 small sprigs dill, to garnish

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter.
  • Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3-4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside.
  • Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each 'star' into a hole of the greased tin and bake for 8-10 minutes, or until golden-brown and crisp.
  • Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill.

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

CREAMY SMOKED SALMON AND DILL TART



Creamy Smoked Salmon and Dill Tart image

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Yield Serves 6

Number Of Ingredients 11

5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs

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.

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