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Recipe for :

Creamy Smoked Salmon and Dill Tart
 

This 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 cook.

Karen 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 collected".

This 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 here.

Ingredients

5 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 dillweed
Dill sprigs

Method

Base:

  • 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.)

Assembly:

  • Preheat oven to 350ºF.
  • 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 to cool.
  • Garnish with dill sprigs and serve slightly warm or at room temperature.

Note:
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.

Serves 6

Karen ( Ilyce )
From:
Bon Appetit, April, 1991

 
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