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Smoked Salmon Tarts
Smoked Salmon Tarts

Before you jump to Smoked Salmon Tarts recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.

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Certain foods made from whole grains are fantastic for a easy snack. Starting your morning with a piece of whole grain toasted bread can give you that additional boost you need to get going. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Deciding on whole grain food items is always better than eating the highly processed grains we commonly find in our grocery stores.

You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to smoked salmon tarts recipe. You can cook smoked salmon tarts using 17 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare Smoked Salmon Tarts:
  1. Take filling
  2. Use 400 grams Spinach (fresh)
  3. Take 200 grams smoked salmon
  4. Use 200 grams pichtach nuts
  5. Use 1 cup boursin cuisine (fine herbs)
  6. Provide 2 onion
  7. Use 1 bullion block
  8. Prepare 1 Maggie
  9. You need 4 clove garlic
  10. Use other
  11. Take 1 box France pastry
  12. Prepare 1 oil
  13. Provide 1 egg
  14. Get 1 tbsp water
  15. Get kitchen tools
  16. Get 1 crème brulé cups
  17. Provide 1 kitchen brush
Steps to make Smoked Salmon Tarts:
  1. shop onion, press garlic and glaze with spinach in frying pan
  2. drain excessive moisture
  3. add crushed bulioncube and splash of Maggie
  4. add bousine quisine and let simmer on low heat for 10 minutes
  5. take pan off the stove and let the mixture cool for 15 min to thicken
  6. peal pistache nuts and crush in plastic bag with bottom of a pan or rolling pin
  7. add crushed nuts to mixture
  8. grease crème brule cups
  9. slice smoked salmon in small parts
  10. role out France pastry squares to increase surface
  11. lay pastry in cups, with excessive overlay, to close them later
  12. fill half of the cup with spinach mixture, top of with smoked salmon. Close party.
  13. mix egg withe with water and lightly brush pastry with this mixture for glossy finish
  14. bake salmon tarts as described in French pastry instructions
  15. let the trats cool down for a while before taking out of the cup. (WARNING crème brule cups wil be HOT)

Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche. Mix the onion, lemon slices and capers. Dress with the rest of the juice from the lemon half, a drizzle of olive oil and a little salt. Top the cooked pastry with dollops of the crème fraîche, the smoked salmon and the onion mixture.

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