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Sunday, December 18, 2011

Smoked Salmon Tarts

Based on a recipe from Epicurious…but why make your own pastry when you can buy Filo Shells?

For filling

  • 1/4 cup finely diced red onion
  • 2 teaspoons fresh lemon juice
  • 3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups)
  • 1 tablespoon sour cream at room temperature
  • 1/2 tablespoon unsalted butter, melted
  • 1 teaspoon finely grated fresh lemon zest
  • 1/4 teaspoon black pepper

Make filling. Fill shells. Top with salmon roe (caviar). Simple, easy, no “cooking.”


Read More http://www.epicurious.com/recipes/food/views/Smoked-Salmon-Barquettes-107404#ixzz1guv4f3Qs

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