Salmon puff pastry tart with brown basmati rice
Individual salmon tourtes filled with brown basmati rice, sautéed mushrooms, hard-boiled eggs, dill and parsley, wrapped in puff pastry and baked until golden. Served with dill cream sauce and glazed mini carrots and leeks finished with pear vinegar.
Ingredients
- ½ cups brown basmati rice, driedwhite basmati1:1rice_type
neutral
- 1 lb salmon, skinless, organic
- 1 lb puff pastry, store-bought
- 2 none shallots, finely diced
- 2 cloves garlic, crushed
- 5 ½ oz button mushrooms, sliced
- ⅓ oz dill, chopped
- ⅓ oz flat parsley, chopped
- 1 none lemon, zested
- 2 none eggs, hard-boiled 7 minutes, peeled, cut in pieces
- 1 none egg yolk, beaten
- 4 tbsp butter, divided
- flour, for dusting(optional)
- salt, to taste
- white pepper, to taste
- 1 none shallot, finely diced
- 1 cloves garlic, crushed
- 14 tbsp fish stock, none
- 14 tbsp heavy cream, none
- 1 ¾ oz dill, chopped
- 12 none mini carrots, peeled
- 12 none mini leeks, trimmed
- ⅛ cups sugar, none
- 2 ¾ tbsp pear vinegar, nonewhite wine vinegar1:1acidic
slightly less fruity
Instructions
- 1
Cook brown basmati rice in salted water for 20 minutes until tender, drain well, spread on baking sheet to cool.
- 2
Preheat oven to 350°F.
- 3
Season salmon, top with half the butter, cover with foil, bake for 8 minutes until just firm, remove foil and cool.
- 4
Flake cooled salmon, removing any bones.
- 5
Heat remaining butter on low heat, add diced shallots and garlic, cook 3 minutes without coloring until tender.
- 6
Add sliced mushrooms, cook until tender, remove from heat, add dill, parsley and lemon zest, spread on baking sheet to cool.
- 7
Roll out puff pastry to ⅛" thickness on lightly floured surface, cut two 4 ⅓" discs and two 6" discs, place on parchment-lined baking sheet, refrigerate 15 minutes.
- 8
Mix cooled salmon, rice, mushrooms and hard-boiled eggs in bowl, season with salt and white pepper.
- 9
Place 4 ⅓" discs on parchment, top each with filling using 3 ½" cutter for even portions, brush edges with beaten egg yolk.
- 10
Top with 6" discs, press edges to seal, brush tops with egg yolk, refrigerate 20 minutes.
- 11
Preheat oven to 400°F.
- 12
Score semi-circular patterns on sides with small knife, optionally cut decorative fluted bases, pierce hole in top of each tart, bake 20 minutes until golden.
- 13
For dill sauce: cook shallot and garlic in half the butter over medium heat, add fish stock, reduce by half, add cream, bring to boil, remove from heat, stir in remaining butter, strain through fine sieve, add dill, season to taste.
- 14
For carrots: cook in just-covering water with half the butter and sugar until tender and liquid becomes syrup, add half the pear vinegar, cook 20 seconds, drain into serving dish.
- 15
Repeat with leeks, remaining butter and remaining pear vinegar, cook over high heat until tender, reduce until glazed, drain into dish with carrots.
- 16
Remove tarts from oven, serve immediately with glazed vegetables and dill sauce.
Tips
Cool all fillings completely before assembly to prevent pastry from becoming soggy.
Rest pastry discs in refrigerator before baking to minimize shrinkage.
Pierce steam hole in top before final bake to allow pastry to rise evenly.
Good to Know
Baked tarts keep refrigerated 3 days; reheat at 160°C until warm.
Prepare filling and assemble tarts up to 20 minutes before baking; freeze up to 3 days unbaked.
Serve immediately with warm dill sauce and glazed vegetables.
Common Mistakes
Do not skip cooling fillings before assembly to avoid soggy pastry.
Do not skip resting pastry to avoid excessive shrinkage.
Do not pierce steam hole after baking to allow proper rise.
Substitutions
Dairy-Free Swaps
General Alternatives
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