October 4, 2010
Salmon Puff Tarts
Over the weekend I hosted a dinner party for the FoodBuzz Blogger Challenge #3. I needed an appetizer that was a bit different from what I normally make and would be easy to put together for a crowd. After a lot of recipe searching I came up with this creation. Classic flavors that go together in an individual tart! Puff pastry tarts filled with dill cream, smoked salmon and butter fried shallots!
For the tart shells I used Pepperidge Farm Frozen Puff Pastry. Don't try and find a fancy version at Whole Food's, they didn't have anything. The old stand-by is perfect!
I let the dough defrost for about 30 minutes on a flour lined surface. I cut the dough along the folds, and then I cut those pieces in thirds. I cut about 1/4" strips off of the edges. These are for the borders on the tarts! Just press the strips (lightly) around the edges of the squares.
For the filling:
1 cup sour cream (you can even use low or fat free)
1 heaping tablespoon horseraddish
1 heaping tablespoon capers
1 heaping tablespoon finely chopped fresh dill
salt and pepper
lemon zest (optional)
3 shallots finely sliced and pan fried in butter till crispy
1 package smoked sliced salmon
Mix all ingredients except salmon & shallots
Bake the tart shells per package instructions
When cool, spread a spoonful of cream mixture over pastry. Top with a piece of salmon, shallots and garnish with fresh dill and capers.
Assemble these right before serving because the tart will get soggy if you try to make the night or morning before. They were delicious with champagne! You just can't go wrong with champagne, a buttery pastry and smoked salmon!