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Smoked Salmon Tarts.
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You can cook Smoked Salmon Tarts using 17 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Smoked Salmon Tarts
- Prepare of filling.
- You need 400 grams of Spinach (fresh).
- It’s 200 grams of smoked salmon.
- It’s 200 grams of pichtach nuts.
- Prepare 1 cup of boursin cuisine (fine herbs).
- You need 2 of onion.
- It’s 1 of bullion block.
- You need 1 of Maggie.
- You need 4 clove of garlic.
- It’s of other.
- It’s 1 box of France pastry.
- It’s 1 of oil.
- Prepare 1 of egg.
- It’s 1 tbsp of water.
- You need of kitchen tools.
- Prepare 1 of crème brulé cups.
- It’s 1 of kitchen brush.
Smoked Salmon Tarts step by step
- shop onion, press garlic and glaze with spinach in frying pan.
- drain excessive moisture.
- add crushed bulioncube and splash of Maggie.
- add bousine quisine and let simmer on low heat for 10 minutes.
- take pan off the stove and let the mixture cool for 15 min to thicken.
- peal pistache nuts and crush in plastic bag with bottom of a pan or rolling pin.
- add crushed nuts to mixture.
- grease crème brule cups.
- slice smoked salmon in small parts.
- role out France pastry squares to increase surface.
- lay pastry in cups, with excessive overlay, to close them later.
- fill half of the cup with spinach mixture, top of with smoked salmon. Close party..
- mix egg withe with water and lightly brush pastry with this mixture for glossy finish.
- bake salmon tarts as described in French pastry instructions.
- let the trats cool down for a while before taking out of the cup. (WARNING crème brule cups wil be HOT).
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