Norwegian salmon tarts
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Butter |
| 2 | cups | Flour |
| Water; cold | ||
| 1 | tablespoon | Butter |
| 1 | large | Onion; chopped |
| 1 | cup | Mushrooms; sliced |
| ½ | cup | Sour cream |
| 1 | pounds | Salmon fillet |
| 2 | Eggs; lightly beaten | |
| 2 | teaspoons | Dill; fresh, chopped |
| Salt | ||
| Pepper | ||
| 1 | Egg white; slightly beaten | |
| 1 | cup | Sour cream |
| 2 | teaspoons | Chives; chopped |
| 1 | teaspoon | Dill; fresh, chopped |
| 1 | dash | Garlic powder |
Directions
PASTRY
FILLING
TOPPING
TO MAKE PASTRY: Cut Butter into flour with a pastry blender and add water, a little at the time, until a stiff dough is formed. Roll and cut out top and bottom crusts for 12 tarts.
TO MAKE FILLING: In a skillet, melt butter, add onion and brown. Add mushrooms and sour cream; simmer for five minutes and cool. Meanwhile, poach or steam fish until it flakes easily. Drain fish and flake in a bowl. Mix whole eggs and dill with fish. Season with salt and pepper to taste. Blend the fish and the mushroom mixtures and spoon into bottom crusts. Top with second crust and pinch edges together to seal. Brush egg white over top crusts and edges. Prick crusts for steam vents. Bake 10 minutes at 450 degrees F., or until crust is golden brown.
TO MAKE TOPPING: Mix together sour cream and seasonings. Add a spoonful to each tart before serving.
Submitted By JIM WELLER On 07-16-95