Smoked Salmon Tarts

Name: Smoked Salmon Tarts
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 400 grams Spinach (fresh); 200 grams smoked salmon; 200 grams pichtach nuts; 1 cup boursin cuisine (fine herbs); 2 onion; 1 bullion block; 1 Maggie; 4 clove garlic; 1 box France pastry; 1 oil; 1 egg; 1 tbsp water; 1 crème brulé cups; 1 kitchen brush

Meezy87 @meezy87

very populaire in our familie during Christmas.

Meezy87 @meezy87

very populaire in our familie during Christmas.

Saved

Ingredients

1 hour

10 servings

filling
400 gramsSpinach (fresh)
200 gramssmoked salmon
200 gramspichtach nuts
1 cupboursin cuisine (fine herbs)
2onion
1bullion block
1Maggie
4 clovegarlic
other
1 boxFrance pastry
1oil
1egg
1 tbspwater
kitchen tools
1crème brulé cups
1kitchen brush

Saved

Steps

1 hour

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)