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Salmon Tarts

1. Salmon and Leek Tart

Note: A combination of recipes from Epicurious.com; Cooking with Herbs, Emelie Tolley and Chris Mead; and, Shrimp, Jay Harlow. If a personal touch is preferred, use the included Pastry recipe. Puff pastry or crust can be prepared a day ahead if covered with plastic wrap.

1 sheet frozen puff pastry (half of 17.3-oz package, thawed
2 lbs (approx.)leeks, about 2 medium-sized
1/2 lb fresh salmon, or 2 cans canned salmon, drained, reserving liquid 1 T olive oil
1 cp half and half or whipping cream
5 oz Boursin Cheese
3 oz goat cheese, room temp
1 T fresh squeezed lemon juice
1 t dill
1 t tarragon
2 eggs
2 T plain dried breadcrumbs

1. Trim off root ends of leeks and remove about 2/3 of green tops. Cut in half, lengthwise. Submerge in pan of water and keep intact, rinsing off interior dirt. Slice each half thinly. Set aside.
2. Line 9" tart pan (with removable bottom if available) with pastry and cut off excess pastry. Pierce dough with fork all over. Freeze pastry 5 minutes.
3. Cover with foil and fill with dried beans or pie weights. Bake pastry at 350 for 15 minutes. Remove beans and foil and bake crust till golden brown, about 5 minutes longer. Cool completely on rack.
4. Preheat oven to 350. Heat olive oil in heavy large skillet, add leeks and saute till soft, about 5 minutes.
5. Combine cream, cheeses,eggs, and herbs and blend well.
6. Flake salmon into crust, pour cheese mixture over, and bake for 30-40 minutes, till filling is set.


Pastry

1 1/2 cp flour
1/2 cp vegetable oil
2 T cold milk
pinch of kosher salt
1. Mix all ingredients till they come together. Refrigerate till dough is firm, or till ready to use.
2. Roll out and fit into tart or pie pan. Bake, using above instructions and proceed with filling.

  2. Salmon and Cucumber Tart

1 cucumber
1/4 t salt
4 oz sliced smoked salmon
3 oz garlic-flavored cream cheese, if available
1 prebaked pastry shell
1 T whole fresh mint, dill, chervil or chive leaves

1. Peel cucumber or score skin with tines of fork. Cut in half lengthwise and scoop out seeds
with small spoon. Slice each half in thin crescent slices. Toss slices with salt and set aside
for 10 minutes.
2. While cukes are sitting, cut 1 oz. Of salmon in thin strips. Set aside; you'll use this for
topping.
3. Place in colander or strainer and squeeze gently to extract as much of their water as
possible without crushing slices.
4. Spread garlic cream cheese in even layer over bottom of the pastry. Cover with layer of
salmon. Arrange cuke slices, slightly overlapping in concentric circles over top of salmon
layer.
5. Scatter reserved salmon over top. Decorate with the herb leaves.


Andrew Schloss, Washington Post,11/30/94