Salmon tartlets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Rounds puff pastry; 2mm thick and 10 cm | |
| ; in diameter | ||
| 1 | cup | Italian-style tomato sauce; (tomato coulis) , |
| ; about | ||
| 2 | tablespoons | Olive oil |
| 1 | Anchovy fillet; finely chopped | |
| 3 | Black olives; pitted and chopped | |
| Freshly ground black pepper | ||
| 30 | grams | Fresh salmon; thinly sliced |
| ; (about 5mm thick) , | ||
| ; about | ||
| 1 | small | Sprig lemon thyme finely chopped |
| Salt | ||
| 15 | Green olives; finely chopped , | |
| ; about | ||
| A few sprigs of chervil | ||
Directions
Place rounds of puff pastry on an oven sheet.
In a small bowl mix tomato sauce with 1 tsp olive oil, the chopped anchovy fillet and the black olives and season with black pepper. Thinly spread a little of this tomato preparation in the centre of each pastry round, leaving a margin of about 1 cm at the edge. Bake pastry rounds in a hot oven until done. This takes about 15 mins.
Meanwhile, coat salmon with 1 tbsp olive oil and lemon thyme and season with salt and pepper. Gently place salmon slices onto cooked pastry rounds to garnish each attractively. Brush the sides of the pastry with the remaining olive oil. Place tartlets in oven for a few minutes until salmon just starts to change colour. Serve sprinkled with chopped olives and a few sprigs of chervil.
Converted by MC_Buster.
Per serving: 2410 Calories (kcal); 179g Total Fat; (66% calories from fat); 29g Protein; 174g Carbohydrate; 3mg Cholesterol; 1773mg Sodium Food Exchanges: 11½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 35 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.