recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal
Danish Ballet. You will be able to find out more
about Martin when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
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.
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
butter 9 1/2 inch diameter deep pie dish.
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.
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
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.)
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.
to rack. Cool. Garnish with dill sprigs and
serve slightly warm or at room temperature.