Smoked Salmon Tart
Ingredients
| 2 tbs canola oil | ||
| 2 cups of leeks, trimmed and chopped | ||
| 4 cloves garlic chopped | ||
| 2 tbs thyme, chopped | ||
| 1/4 cup parsley, chopped | ||
| 2 tbs chives, chopped | ||
| 1/2 lb of Alaska smoked salmon | ||
| 1 and 1/2 cups shredded Swiss cheese | ||
| 2 tbs Italian bread crumbs | ||
| 1 tsp cayenne pepper | ||
| 1 package of puff pastry, thawed (17oz) | ||
| 1 egg beaten with 1 tbs of water |
- In a large saute pan, cook leeks and garlic in canola oil over medium high heat until leeks are soft. Take care not to burn garlic.
- Stir in herbs and cook for an additional 2 minutes. Remove from heat.
- In a bowl, combine Alaska smoked salmon, cheese, bread crumbs and cayenne pepper.
- Stir in cooled vegetable mixture.
- Preheat oven to 400 degrees.
- Divide and roll out puff pastry to fit a 10 inch tart or pie pan.
- Fit one pastry sheet into pan. With a fork make holes in pastry sheet.
- Add filling and top with remaining pastry sheet.
- Trim and seal edges. Brush with egg wash.
- Bake for 25 to 30 minutes or until puffed and golden.
- Cool and serve.
Recipe courtesy of Alaska Seafood Marketing Institute
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