Smoked Salmon and Dill Tart
recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the
oldest of whom is eighty-six and the youngest
is thirteen, who collect recipes and love to
told me that she is "thirty-four years
old, single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product
recipes, the net, recipe groups and a list of
other places. If I've taken the recipes from
the web or from a magazines, there should be
a source but sometimes, over the years, it wasn't
recipe has come from the simplyseafood group
at Yahoo - click
here to visit - or to visit / join Karen's
own group where she posts some of her other
recipes exclusively click
sheets phyllo pastry - thawed
3 tb unsalted butter - melted
4 lg egg yolks
1 tb Dijon mustard - plus 1 teaspoon
3 lg eggs
1 c half and half
1 c whipping cream
6 oz smoked salmon - chopped
4 green onions - chopped
1/4 c Dill - fresh, chopped or 1 - tsp dried
butter 9 1/2-inch diameter deep-dish pie plate.
1 phyllo sheet on work surface (cover remaining
pieces with plastic wrap, then with clean
phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter.
Cut in half crosswise.
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.
second phyllo rectangle in pie plate, covering
bottom and letting pastry overhang another
section of edge by 1/2-inch; brush with butter.
process with remaining 4 phyllo sheets, making
certain entire surface of edge is covered
to form crust.
overhang under to form crust edge flush with
edge of pie plate. Brush crust edges with
butter. (Can be prepared 4 hours ahead. Cover
yolks and mustard in medium bowl to blend.
in eggs, half and half, cream, salmon, onions
and chopped dill.
to taste with salt and pepper.
into prepared crust.
until center is set, about 50 minutes. Transfer
to rack to cool.
with dill sprigs and serve slightly warm or
at room temperature.
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.
Bon Appetit, April, 1991