Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D. The essential vitamins and the good fatty acids can decrease the risk of coronary disease and certain cancers. So, you see, really healthy stuff;) Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. I like salmon in all the varieties. It is one of the fish I eat often and I think it is delicious.
Maybe you did not know, but the salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. The oldest salmon fossil found is 50 million years old. Now, that’s an old thing:)
I have found this mouth-watering recipe and I must say, it’s heaven on your tongue. I have used wholemeal flour instead of white flour and spring onions instead of leek, but if you wanna try the original recipe, you can find it here.
Ingredients:
Tart crust:
- 350 gr wholemeal flour
- 125 gr butter
- 5 tbsp cold water
Mix the flour with butter to a crumbly mixture, then add water one tbsp at a time until the mixture starts sticking together. Wrap tightly in cling film and let rest in the cold for half an hour. In the meanwhile, prepare the filling. After half an hour, roll the dough to a thin square slightly bigger than the tart tin and fill the tin. Trim the edges.
The filling:
- 200 gr salmon
- 2-3 spring onions
- 100 gr fresh spinach
- 2 hard-boiled eggs
- 2 tsp lemon zest
- 1/2 tsp nutmeg
- salt and pepper
- dill
Cut the salmon slices of about 1/2 cm thickness. Clean the spinach by removing the stalks and sauté the onions in a pan. Once they’re soft, add nutmeg and lemon zest. Then add spinach leaves and continue cooking for half a minute or so. Season and remove from heat. Let cool, squeeze out the excess liquid. Boil the eggs, peel and chop.
The egg mixture:
- 2 eggs
- 120 ml milk
- 150 ml creme fresh or sour cream
- salt
Beat the eggs lightly. Before you add the rest of the ingredients, dip a pastry brush into it and brush the base with it. This helps seal the crust so all the moisture from the filling won’t make it go soggy. Then add the rest of the ingredients. Place the spinach and onion filling on the bottom of the tart crust. Scatter the chopped up eggs on top and then layer the salmon slices on top. Leave gaps in between so the egg and cream mixture can get all the way through. Scatter the dill on top of the salmon.
That’s all! Now try this delicious tart and let me know;)
