Pesto Smoked Salmon And Bocconcini Tartlets Food

SMOKED SALMON PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until al dente.
• In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
• Drain pasta. Serve sauce over noodles.

SMOKED SALMON TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

PESTO, SMOKED SALMON AND BOCCONCINI TARTLETS

Steps:

• To make the wonton wrapper tartlet casings, you'll need 2 x12 hole muffin tins. Separate the wonton wrappers and drape over the muffin holes to form a tartlet casing - make sure the corners of the wrappers do not collapse into the hole. Bake in a moderate oven until the wrappers are just crisp and golden - abaout 7 minutes - check frequently to make sure they're not burning. When cool enough to handle, remove from the muffin trays and play on a baking tray.
• In each tartlet, add a dollop of pesto (and 'smear' across the bottom), some red onion and half a bocconcini ball. Add the trays to the oven and bake a further 3 minutes.
• Remove from oven and place the torn arugula leaves and the smoked salmon on top of each tartlet. Cook a further minute inthe oven and serve immediately.

SALMON WITH PUFF PASTRY AND PESTO

Steps:

• Preheat the oven to 400 degrees F.
• On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
• To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

ASPARAGUS WITH SALMON, TOMATO AND BOCCONCINI DRESSING

Steps:

• Remove the woody ends from the asparagus and place in a microwave dish.
• Mix the other ingredients together in a bowl, ensuring everything is well combined.
• Microwave the asparagus on high for one minute.
• Spoon the salmon mixture over the asapargus and cook on high for another 30-40 seconds.
• Remove and serve.

PESTO SALMON PASTA BAKE

Steps:

• Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
• Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
• Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you're ready to cook. Will keep chilled for up to 24 hours.
• Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.

PESTO-BOCCONCINI CROSTINI

Steps:

• Dividing evenly, spread crostini with prepared pesto; top with bocconcini. Season with salt and pepper.

HOT-SMOKED SALMON WITH CREAMY PASTA & PINE NUTS

Steps:

• Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.
• When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with the watercress salad (recipe below) alongside.

OVEN-BAKED SMOKED SALMON, PEPPER & PESTO TORTILLA

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 22cm tart or flan case with a sheet of baking parchment, pushing it into the sides and leaving a 1cm overhang over the top - this is easiest if you scrunch up the parchment first to make it more pliable (don't worry about it looking too neat). Grease the parchment with a little oil.
• Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and peppers, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.

CLASSIC PESTO

Steps:

• Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.