Try these light little Salmon Tartlet snacks this New Year’s Eve weekend. They’re filled with a creamy, fresh salmon mixture and grilled until deliciously melting. Serve on a bed of baby spinach leaves and watch them get snapped up by party guests...
Salmon Tartlets recipe
25 g butter
1 shallot, finely chopped
25 g plain flour
300 ml milk
1 egg yolk
275 g cooked salmon, flaked
1 tbsp chopped dill or parsley
salt and freshly ground pepper
1 tbsp lemon juice
baby spinach leaves, to serve
dill or parsley sprigs, to garnish
For the pastry
225 g plain flour
110 g butter
1 egg yolk
For the hollandaise sauce
40 ml wine vinegar
1 bay leaf
1 blade of mace
1 egg yolk
75 g butter
First make the pastry. Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and a few drops of chilled water to mix to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.
Preheat the oven to 190°C/Gas 5. Roll out the pastry and use to line 6 x 10cm tart tins. Prick with a fork, then line with a square of foil. Fill with rice or dried beans. Place on a baking sheet and bake blind for 10 minutes. Remove the foil and rice or beans. Meanwhile, make the filling. Melt the butter in a pan, add the shallot and cook until softened. Add the flour and cook, stirring, for 30 seconds. Stir in the milk and slowly bring to the boil, stirring until thickened. Simmer for 2 minutes. Leave to cool.
Add the egg yolk to the sauce, then stir in the salmon and dill. Season with salt, pepper and lemon juice. Divide between the pastry cases and bake for 20 minutes, or until set.
Meanwhile, make the hollandaise. Put the vinegar, peppercorns, bay leaf and mace in a small pan. Bring to the boil and boil steadily to reduce to 1 tablespoon. Cream the egg yolk with a pinch of salt and a quarter of the butter. Place the bowl over a pan of simmering water and beat until slightly thickened. Strain in the reduced vinegar, then beat in the remaining butter a little at a time until the sauce has thickened. Season with salt, pepper and lemon juice.
Serve the tartlets with the hollandaise on the side.
Recipe taken from ‘The Ultimate Christmas Feast, with recipes from your favourite chefs’ (Ebury).
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Emily Peck, Editor
View all posts by Emily Peck, Editor