Salmon, herb and creme fraîche tarts
Indulge in these delectable Salmon, Herb, and Creme Fraîche Tarts, featuring a buttery crust made from all-purpose white wheat flour, a dash of salt, and enriched with a yolk and dill. Topped with tender salmon and baked to perfection, these tarts are a gourmet delight perfect for any occasion.
- 02 Mar 2025
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Salmon, herb, and creme fraîche tarts are a delightful and elegant appetizer or main course that combines the rich, savory flavor of salmon with the fresh, aromatic notes of dill. This recipe features a homemade tart crust that's both tender and flaky, complemented by a creamy filling. Perfect for impressing guests or treating yourself to a gourmet meal at home, these tarts are as visually appealing as they are delicious.
Ingredients:
Instructions:
- In a bowl, combine the flour and salt.
- Add the chilled, cubed butter. Using your fingers or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the egg yolk and 1 tablespoon of cold water. Mix until the dough just comes together. If the dough seems too dry, you can add an additional teaspoon of water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (180°C).
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Using a round cutter or a glass, cut out circles slightly larger than the tart or muffin tin cavities you’re using.
- Gently press the dough circles into the greased tart or muffin tin cavities, ensuring they fit snugly.
- Poke the base of the tart shells with a fork to prevent puffing up during baking.
- Place a piece of parchment paper into each tart shell and fill with baking beans or rice to blind bake.
- Bake in the preheated oven for 10 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes, or until the tart shells are lightly golden.
- In a mixing bowl, combine the flaked salmon, crème fraîche, chopped dill, lemon juice, and black pepper. Mix well to combine.
- Spoon the salmon filling into the baked tart shells, filling them generously.
- Return the filled tarts to the oven and bake for an additional 10-12 minutes, or until the filling is heated through and slightly set.
- Remove the tarts from the oven and let them cool slightly in the tin.
- Carefully remove the tarts from the tin and transfer to a serving plate.
- Garnish the tarts with a few sprigs of fresh dill or a light drizzle of lemon juice before serving.
Tips:
- Ensure the butter is cold when making the crust to achieve a flaky texture.
- Refrigerate the dough for at least 30 minutes before rolling it out to prevent shrinkage during baking.
- Opt for fresh dill for the best flavor and aroma.
- Pre-bake the tart shells to avoid a soggy crust.
- Check the salmon for bones before adding it to the tarts.
- Do not overbake the tarts; remove them from the oven when the crust is golden and the filling is set but still a bit jiggly in the center.
These salmon, herb, and creme fraîche tarts are a sophisticated yet straightforward dish that can elevate any meal. With a buttery crust, savory salmon, and refreshing herbs, each bite offers a delightful combination of flavors and textures. Whether for a special occasion or a weeknight dinner, this recipe is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 1.41g | 4% |
| Sugar 0.31g | 0% |
| Fat | |
| Fat 27g | 32% |
| Saturated 13g | 45% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 100mg | 18% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 2.44ug | 101% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 2.32ug | 2% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 0.90mg | 8% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 320mg | 9% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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