Salmon, Whole-Grain Mustard And Dill Tartlet
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Salmon rubbed with vanilla bean paste adds a wonderful taste to springtime tarts.
COURTESY OF Neilsen Massey
1 tablespoon butter
4 green onions, finely chopped
6 ounces smoked salmon, cut into strips
Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste
2 eggs, beaten
2/3 cup creme fraiche
1 tablespoon chopped fresh dill
2 teaspoon whole-grain mustard
Salt and freshly ground black pepper
Pre-baked pastry shells (see related recipe)
Heat oven to 350 degrees.
Melt the butter in a small skillet and gently saute the green onions for 2-3 minutes, or until softened. Remove from the skillet and let cool.
Lightly brush the salmon with vanilla paste and arrange the smoked salmon in the bottom of the cooked pastry shells.
In a bowl, mix together the eggs, creme fraiche, dill, mustard and cooled scallions and season with salt and pepper. Pour the mixture into the prebaked tart shells, pulling up some of the salmon through the egg mixture so it is visible on the surface. Bake 18-20 minutes, or until just set and golden.
"Tart it Up: Sweet & Savory Tarts and Pies" by Eric Lanlard (Mitchell Beazley, 2012)
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