Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Creamy Smoked Salmon And Dill Tart Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 839g | |
| Calories 1522 | |
| Calories from Fat 1115 | 73% |
| Total Fat 126.23g | 158% |
| Saturated Fat 64.49g | 258% |
| Trans Fat 0.0g | |
| Cholesterol 445mg | 148% |
| Sodium 1147mg | 48% |
| Potassium 1673mg | 48% |
| Total Carbs 32.58g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 14.2g | 9% |
| Protein 69.15g | 111% |
Ingredients Convert Measures
- 12 x frzn phyllo pastry sheets, thawed
- 4 Tbsp. butter, melted
- 2 Tbsp. dry breadcrumbs
- 4 lrg egg yolks
- 2 Tbsp. plus 1 tsp. Dijon mustard
- 6 lrg Large eggs
- 1 c. lowfat milk
- 1 c. thick cream
- 250 gm smoked salmon, minced
- 8 x spring onions, minced
- 1/4 c. minced fresh dill
- Dill sprigs
Directions
- Generously butter 26cm. diameter deep -dish pie plate or possibly shallow casserole dish or possibly deep flan tin.
- Place one sheet of phyllo pastry on a flat work surface and brush sparingly with melted butter. Place another sheet over and brush again with melted butter. Top with a third sheet of pastry then but the pastry 'stack' into half, then in half again. You should have four smaller rectangles. Place each of these into the pie plate, allowing some of the pastry to create an overhang over the edge of the tin, with the remainder covering some of the sides of the tin and base.
- Repeat twice more with another three sheets of pastry and butter then cut as described above and use to cover the remaining sides of the tin, allowing some pastry to create an overhang.
- Brush the remaining two sheets of pastry with butter then mix in half and place over the base of the pie plate. The pie plate should now be entirely covered with pastry.
- Fold the overhang under to the sides of pastry to create a thicker crust edge flush with edge of pie plate. Brush crust edges with butter. Sprinkle the breadcrumbs over the base and set aside. (Can be prepared 4 hrs ahead. Cover and chill.)
- Preheat oven to 180 c. Whisk yolks and mustard in medium bowl to blend. Beat in Large eggs, lowfat milk, cream, salmon, onions and minced dill. Season to taste with salt and pepper. Pour into prepared crust. Bake till center is set, about 50 min. Transfer to rack and allow to cold.
- Garnish with dill sprigs and serve slightly hot or possibly at room temperature.
