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Thursday, Jul 31st

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Paradise Found

Smoked Salmon & Shrimp Tartlets

It's Christmas time. Food Passionista shares with us the perfect Christmas lunch starter - Light and luscious smoked salmon and shrimp tartlets served on a bed of crispy salad leaves.


 
Smoked Salmon & Shrimp Tartlets

Information

Main Ingredient Salmon
Preparation Time 30 minutes
Cooking Time Less than 30 mins
Course Starter
Recipe Serves 6
Recipe Type Tart
There are many things I love about Christmas. I like how festive everything is, the whole atmosphere, the Christmas music, the carols playing everywhere and the pretty lights around town.

Gathering around a well-laid table with family and friends and feasting on traditional favourites, Christmas dinner is often one of my most memorable and joyful annual occurrences.

We have to admit it though: we do eat a lot during this festive period. So today I would like to share with you my light Smoked Salmon and Shrimp Tartlets which will definitely leave you with enough space to indulge in my special Christmas main course.
Method

You need:



For the pastry:


 


125gr of plain flour, plus extra for dusting


75gr of cold butter, cut into pieces, plus extra for greasing


Pinch of Salt


Cold Water


 


For the filling:


125ml fresh cream


150gr smoked salmon


100gr small shrimps, defrosted


1 tsp Capers


1 tsp lemon juice


3 Eggs


Chives


Salt & Pepper


 


For the salad:



1 bag of roquette leaves


1 bag of mixed salad


1 tsp olive oil


1 tsp of balsamic vinegar


½ tsp honey


 



How:



Sift the flour and salt into a food processor; add the butter and process until the mixture resembles fine breadcrumbs (this part can also be done by hand).


Tip the mixture into a large bowl and add a little cold water, just enough to bring the dough together. Turn out on to a floured surface and divide into 6 equal-sized pieces.


Roll each piece to fit the tart tins. Carefully fit each piece of pastry in its buttered case and press well to fit the tin. Roll the rolling pin over the tin to neaten the edges and tri, the excess pastry. Cut 6 pieces of baking paper to fit a piece into each tartlet. Fill with baking beans and chill in the refrigerator for 30 minute. Meanwhile, preheat the oven to 200°C.


Blind bake the tart cases for 10 minutes in the preheated oven, then remove the beans and baking paper.


Meanwhile, put the fresh cream, lemon juice, capers, salt & pepper in a bowl and mix well. Add the eggs, smoked salmon, shrimps and chives and carefully mix again.


Divide the mixture among the tartlet cases and return to the oven for 10 minutes.


In a bowl, mix together the olive oil, balsamic vinegar, honey. Season with salt and pepper. Add the salad leaves exactly before serving.


 


To bring it all together:



Serve the tartlet on a bed of salad and garnish with chopped chives.

 

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