Smoked Salmon Recipe – No 2
Here it is. Smoked Salmon Recipe – No 2.
I promised I would give you another recipe for Smoked Salmon. This is a bit similar to the last Smoked Salmon recipe in the last blog – the difference being that it uses shortcrust pastry, makes one big tart and contains a stronger cheese. This one is entitled …..
Smoked Salmon Souffle Tart Recipe
This Smoked Salmon Souffle Tart recipe is from BBC Good Food. It would be great for a nice lunch, with a simple dressed salad. Or if you want a more substantial meal, you could serve it with buttered new potatoes and beans (as in the picture). Another dish to serve with it could be one I've just found, a Pea, Pancetta and Potato Salad. Crispy pancetta mixed with sweet peas and small potatoes all mixed with lemon juice and fresh herbs. You could add a tiny bit of good olive oil as well. I'm really making my mouth water now! But for a special starter, I would give a smallish slice with 2 or 3 asparagus spears finished off in a bit of melted butter,lemon zest and freshly ground black pepper. Now I'm into cooking again, I am raring to go, and both these smoked salmon recipes will be on my table as soon as possible.
- 375g pack shortcrust pastry (save leftover pastry wrapped in fridge and use next day)
- 50g plain flour, plus extra for dusting
- 50g butter
- 300ml milk
- 3 large eggs, separated
- zest of half a lemon
- 1 tbsp chopped dill, plus a little extra
- 100g pack smoked salmon slices
- 150g pack crumbled goat's cheese, diced (or not so strong soft cheese if you find goat's cheese too strong)
- Heat oven to 200C/180C fan/Gas 6.
- Roll out the pastry on a flour-dusted surface and use to line a greased 22cm tart tin, leaving the excess pastry overhanging the edge. Line the pastry with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
- AGA - Lucky you. You don't have to bake blind if you sit the filled pastry case on the floor of the top oven.
- Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time with a wooden spoon, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
- Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
- Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat's cheese.
- Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and a sprinkling of black pepper.
- Bake for 25 - 30 mins until puffed up and golden. Trim the pastry edges.
So, that’s two souffléd Smoke Salmon tart recipes for you to try. Before winter really sets in. Because then, if you’re anything like me and Erik, all you’ll want to eat is a big bowl of mash and a rich and warming casserole, with oodles of gravy. Roll on November, and all the misty, chilly nights. I just love our seasons here in East Yorkshire.