Creamy Smoked Salmon And Dill Tart

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Difficulty: Advanced
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American-style savory and satisfying main that brings home-style flavor to your table
Creamy Smoked Salmon and Dill Tart recipe image

This American main features Phyllo – thawed 1 c Whipping cream, Unsalted butter – melted 6 oz Smoked salmon – chopped, Egg yolks 4 Green onions – chopped, Dijon mustard – PLUS 1 1/4 c Dill – fresh, chopped OR 1. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Creamy Smoked Salmon and Dill Tart recipe image
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Creamy Smoked Salmon And Dill Tart

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Calories: 760.1

Description

This American main features Phyllo - thawed 1 c Whipping cream, Unsalted butter - melted 6 oz Smoked salmon - chopped, Egg yolks 4 Green onions - chopped, Dijon mustard - PLUS 1 1/4 c Dill - fresh, chopped OR 1. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. teaspoon -T.
  2. dried dillweed 3 lg Eggs Dill sprigs 1 c Half and half Calories *DIRECTIONS* Generously butter 9-1/2-inch diameter deep-dish pie plate.
  3. Place 1 phyllo sheet on work surface (
  4. cover remaining pieces with plastic
  5. wrap , then with clean damp towel).
  6. Brush phyllo sheet with butter and fold in half lengthwise.
  7. Brush folded surface with butter.
  8. Cut in half crosswise.
  9. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch.
  10. Brush top of phyllo in pie plate with butter.
  11. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch;
  12. brush with butter.
  13. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to
  14. form crust.
  15. Fold overhang under to form crust edge flush with edge of pie plate.
  16. Brush crust edges with butter.
  17. (Can be prepared 4 hours ahead.
  18. Cover and refrigerate.) Preheat oven to 350F (177&# 194;°C).
  19. Whisk yolks and mustard in medium bowl to blend.
  20. Beat in eggs, half and half, cream, salmon, onions and chopped dill.
  21. Season to taste with salt and pepper.
  22. Pour into prepared crust.
  23. Bake until center is set, about 50 minutes.
  24. Transfer to rack.
  25. Cool.
  26. Garnish with dill sprigs and serve slightly warm or at room temperature.
  27. NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly.
  28. This tart is best when served at room temperature.
  29. Recipe from Bon Appetit, April, 1991

Nutrition Facts

Amount Per Serving
Calories 760.1kcal
% Daily Value *
Total Fat 47.6g74%
Saturated Fat 15.8g79%
Cholesterol 1104.2mg369%
Sodium 518.1mg22%
Total Carbohydrate 56.7g19%
Dietary Fiber 2.6g11%
Sugars 6.2g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, blending, butter, chopped, cream, creamy, dijon, dill, egg, fish, fresh, green, main, melted, mustard, onions, phyllo, plus, salmon
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