MINI SMOKED SALMON TARTS
These delicious tarts are quick and easy to make and are filled with smoked salmon, fresh herbs and cream cheese. Perfect for entertaining they are a real crowd pleaser
Provided by Marie Muccio
Categories Appetizer
Time 35m
Number Of Ingredients 7
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.
QUICK'N'EASY SEAFOOD TARTS
These tarts are a cinch to make, and always a hit at a shower or any gathering. Substitute a vegetable for the seafood to make this recipe vegetarian. This dish also lets you stretch a small amount of seafood; for example, smoked salmon tarts are easier on the budget to put out than a whole platter of smoked salmon. These keep well in the fridge for a day or two, as well.
Provided by Lennie
Categories Lunch/Snacks
Time 24m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 26.2, Fat 1.8, SaturatedFat 0.9, Cholesterol 20.5, Sodium 63.9, Carbohydrate 0.5, Protein 1.9
MINI SALMON & HOLLANDAISE TARTS
We were testing recipes for apetizers as we are having a cocktail party here at the home to welcome all the new Dr's that have begun working here. So we picked a lot of different canapés to try and here is one of them which we liked quite a bit.Web link: bbcggodfood.com/recipes/5004/. Hope you like these yummy bites! :)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 355ºF.
- 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 puch a filo square into each muffin tin.
- 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.
- Serve immediately!
Nutrition Facts : Calories 63, Fat 4.2, SaturatedFat 2.3, Cholesterol 15.3, Sodium 62.7, Carbohydrate 3.3, Fiber 0.1, Protein 3
MINI SALMON AND HOLLANDAISE TARTS
With only four ingredients, these mini salmon and hollandaise tarts are quick and easy to make but deliver classic flavours. Try making them for your next party.
Provided by olivemagazine
Time 30m
Yield makes 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 129 calories, Fat 10.4 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4.5 grams carbohydrates, Protein 4.7 grams protein, Sodium 0.57 milligram of sodium
SALMON TARTLET APPETIZERS
These make standout appetizers. The filling alone is also good in a loaf. mdash;Carolyn Kyzer, Alexander, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 229 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
SALMON MOUSSE TARTLETS
While these tartlets are delicious when baked, the no-bake version is easier to take and serve at a potluck. -Diana Doran, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 15 appetizers.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SALMON WITH TARRAGON HOLLANDAISE
Impress your other half with this 20 minute supper that takes little effort (but don't tell them that!)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.18 milligram of sodium
CANAPES : SALMON TART WITH HERBED MOUSSE
Make and share this Canapes : Salmon Tart With Herbed Mousse recipe from Food.com.
Provided by rainna
Categories For Large Groups
Time 1h45m
Yield 30 squares, 20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 149.5, Fat 10, SaturatedFat 6, Cholesterol 39.7, Sodium 193.4, Carbohydrate 11.1, Fiber 0.5, Sugar 0.1, Protein 4
CRAB, AVOCADO & HERBY HOLLANDAISE TARTS
These versatile crab tarts are perfect for Christmas or celebratory meals
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Starter
Time 40m
Yield Serves 8 as a starter
Number Of Ingredients 13
Steps:
- Heat oven to 200C/fan 180C/gas 6. Punch out a circle from the centre of each slice of bread using a 10cm round cutter and roll flat with a rolling pin. Brush circles with the melted butter on each side, then press into 8 individual tart tins. Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges. Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry. Leave to cool. Can be kept in an airtight tin for up to 3 days.
- To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil. Simmer for about 5 mins or until reduced to about 1 tbsp. Take off the heat, then strain out bay leaf and peppercorns. Will keep covered in the fridge for up to a week.
- Halve avocados, stone and peel. Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice. Can be kept covered in the fridge for up to 2 hrs before serving. When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat. Tip vinegar reduction into a tall, narrow jug, then add the egg yolks. Melt the butter in a pan over a medium heat (don't boil), then add to the jug. Put a stick blender right to the bottom of the jug, turn on and draw very slowly up through the butter. The sauce will thicken as the yolks and butter meld together. Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness. Spoon the hollandaise generously over each tartlet so it oozes over the crab. Serve at once.
Nutrition Facts : Calories 484 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
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