I will talk about the above pictured salmon puff pastry tart with mushrooms - later. What I really want to say is that there is a brand new food blog out there. I have not the slightest idea how many there are and how many get started each day - the numbers must be enormous. However, this one is special to me as it is the blog of my dear friend Nora - the one that got me started in the first place! About a year ago, she introduced me to this whole new world that takes up quite a lot of my spare time. Not that I blog all the time (which, sadly, you will have noticed by now) but if you count in all the other reading / photographing / planning / thinking / dreaming of and about food, you will understand what I mean. This whole new world has now a new star - come and check it out at Life's Smorgasbord.
And here comes the tart - I haven't forgotten. Having bought a slab of salmon and thinking about another way than just frying it with rice and veggies on the side, I came up with this really simple but really tasty tart. If you happen to have some frozen puff pastry in your freezer, that's dinner in a breeze.
Salmon Puff Pastry Tart with Mushroom and Cream Cheese filling
The ingredients
1 1/2 sheets of frozen puff pastry
250g salmon
150-200g mushrooms
1/2 package of cream cheese (the slightly fat reduced version was fine)
1 egg
splash of milk
1 tsp dried dill
salt
freshly cracked pepper
lemon wedges to serve
Yield: Serves 3-4
1
Preheat the oven to 220 degrees Celsius. Put the frozen sheets of puff pastry on a prepared baking sheet. I just pressed the edges together to seal it a bit.
2
Cut salmon and mushrooms into bite sized pieces.
3
In a small bowl whisk together the cream cheese and the egg, adding a bit of milk to lighten the consistency. Stir in salt, dill, and lots of pepper. Spread mixture atop the puff pastry leaving a rim of 1-2 centimetres.
4
Spread the pieces of salmon and mushrooms leaving a bit of space in between - this tart doesn't want to be crowded. Bake until the edges are golden brown and the salmon is cooked through, roughly for 20 minutes.
The hint
Serve with lemon wedges and a salad of young spinach. Leftovers are still fine the next day.
And here comes the tart - I haven't forgotten. Having bought a slab of salmon and thinking about another way than just frying it with rice and veggies on the side, I came up with this really simple but really tasty tart. If you happen to have some frozen puff pastry in your freezer, that's dinner in a breeze.
Salmon Puff Pastry Tart with Mushroom and Cream Cheese filling
The ingredients
1 1/2 sheets of frozen puff pastry
250g salmon
150-200g mushrooms
1/2 package of cream cheese (the slightly fat reduced version was fine)
1 egg
splash of milk
1 tsp dried dill
salt
freshly cracked pepper
lemon wedges to serve
Yield: Serves 3-4
1
Preheat the oven to 220 degrees Celsius. Put the frozen sheets of puff pastry on a prepared baking sheet. I just pressed the edges together to seal it a bit.
2
Cut salmon and mushrooms into bite sized pieces.
3
In a small bowl whisk together the cream cheese and the egg, adding a bit of milk to lighten the consistency. Stir in salt, dill, and lots of pepper. Spread mixture atop the puff pastry leaving a rim of 1-2 centimetres.
4
Spread the pieces of salmon and mushrooms leaving a bit of space in between - this tart doesn't want to be crowded. Bake until the edges are golden brown and the salmon is cooked through, roughly for 20 minutes.
The hint
Serve with lemon wedges and a salad of young spinach. Leftovers are still fine the next day.
