Saturday, February 5, 2011
Try this for something different-Salmon, asparagus and artichoke tartlets-makes 12
Note: Please allow 1/2 hour, plus 2 hours for preparation, directions to follow:
9 oz ready made puff pastry-in your freezer section at supermarket-follow thaw directions on package
Flour for dusting
9 oz salmon fillet, thinly sliced
1 Tbsp sugar
1 Tbsp salt
1 Tbsp finely chopped fresh herbs, such as parsley, and dill
24 thin asparagus tips
1 can artichoke hearts, drained.
1/2 cup vegetable oil for frying
l. Preheat oven to 375F
2. Roll out thawed pastry out onto a floured board and use to line 12 tartlet molds or tart pan-(don't have molds?, use cupcake tins, you can use paper baking cups or flour the tins).
3. Place in oven and cook for 5 minutes until pastry turns golden and starts to puff up.
4. Remove from oven and let cool.
5. Place salmon in freezer for 1/2 hour to make it easier to slice thinly. Lay the slices out on a dish, sprinkle with sugar, salt, and the herbs, cover, and leave to marinate for 2 hours, turning twice.
6. Brush salmon clean with a pastry brush and set aside.
7. Drop the asparagus into boiling salted water, bring back to a boil, and simmer for 2 minutes. Refresh in iced water, drain, and set aside.
8. Slice artichokes finely and fry them in the oil until crisp.
9. Heat a heavy-based skillet and sear the salmon for 30 seconds on each side.
10. Place a slice of the salmon, followed by 2 asparagus tips, then an artichoke slice into the tarlet, and serve.
Makes 12 tartlets.