Mini Salmon And Hollandaise Tarts Food

MINI SMOKED SALMON TARTS

Steps:

• Preheat oven to 200° and lightly greast 2 cupcake trays.Using a 7cm round cookie cutter, cut 24 rounds from the pastry and press into prepared trays.
• Divide the salmon, dill and cream cheese evenly between the pastry shells.
• Whisk the egg and cream together with salt and pepper in a small jug and carfully pour into the pastry shells.
• Sprinkle the tarts with some chives and bake for 20 minutes or until puffed and golden.Transfer to a wire rack to cool slightly before serving.

MINI SALMON AND HOLLANDAISE TARTS

Steps:

• Heat the oven to 180c/fan 160c/gas 4. Lay 2 filo sheets on the work surface side by side and brush with butter, then lay the other 2 sheets on top and brush again. Cut each into 6 squares (you may have some trimmings left).
• Brush a mini muffin tin with butter and push a filo square into each. Bake for 5 minutes or until crisp. Lift the tart cases carefully from the tin and fill each with some salmon and spoon over some hollandaise.

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

SALMON TARTLET APPETIZERS

Steps:

• In a bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups. , In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. , Bake at 350° for 30-35 minutes or until browned.

SALMON MOUSSE TARTLETS

Steps:

• In a large bowl, beat the cream cheese, seafood seasoning and lemon juice until smooth. Beat in salmon. Spoon or pipe into tart shells and garnish with dill if desired. Refrigerate for at least 20 minutes before serving.

SALMON TARTLETS

Steps:

• Beat butter, cheese and flour, roll into a ball and chill 1-2 hours.
• Drain/de-bone salmon. Transfer to a large bowl. Add onion, parsley, lemon, butter, salt, pepper and sage. Add eggs and milk, mix and mash together well. Stir in crumbs.
• Remove the cream cheese pastry dough from the refrigerator and roll into 12 balls. Place each ball into an ungreased muffin cup (standard size) and press along bottom and up sides to form nice little shells (this takes a little patience, but the first time i did it the recipe never mentioned chilling the dough and it took FOREVER!).
• Fill each tart shell with the salmon mixture all the way to the top.
• Bake at 350 for 30-35 minutes.
• Let cool in pans about 5 minutes before removing (go gently around edges with a butter knife and they should pop right out!).

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

SALMON WITH TARRAGON HOLLANDAISE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
• Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
• Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.

CANAPES : SALMON TART WITH HERBED MOUSSE

Steps:

• For the Dough:.
• Blend butter in a food processor for at least 8 minutes, until it turns white and creamy. At the beaten egg, followed with the water.
• Sieve in the flour and salt, and blend together until you get a ball of dough. Do not overwork the dough, and the dough will be hard and chewy.
• Turn the dough to a table and roll the dough to a 1/4 inch thickness. Chill in the refrigerator for 15 minutes, then cut into 1 1/2 inch squares. Prick holes into the squares, and freeze for another 1 hour.
• Preheat oven 180 C and baked the frozen squares for around 12 mins or until golden brown.
• The Mousse.
• Heat the cream on a low fire, and blend the herbs in the cream until fine. Melt the gelatine with the water in a double boiler until the crystals are dissolved. Then combine the gelatin with the herb cream, season with salt and pepper. Remove from fire and strain with a sieve. Line a 9 inch square tray with saran wrap. Pour the cream into the tray and chill for one hour, then cut the gel in small circles, slightly smaller than the tart.
• Assembly:.
• Place a herb mousse circle on top of the tart, and top it with a small square slice of smoked salmon. Garnish with salmon roe or caviar, edible flower or some green.

POACHED SALMON WITH HOLLANDAISE SAUCE

Steps:

• Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
• Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
• Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
• When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
• To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.