Smoked Salmon (or Trout) Tarte Salée

Light french recipe. Smoked Salmon Tarte Salée. Easy and delicious. Frenchkitchenfusion.blogspot.com

I don't know about you, but I ate a lot of heavy foods over the holiday season. I wanted something light and fresh. I first ate this lovely tarte at Pierre's- my husband's boss– a few years ago. The cucumbers are my addition, along with fresh/dried herbs. As an American missing certain foods, this recipe replaced my fixation for great bagels and lox from the corner deli! (We don't have a corner deli- but pastry shops every few feet). Fresh and lively– I make this all of the time– even when fresh dill isn't in season.


Light french recipe. Smoked Salmon Tarte Salée. Easy and delicious. Frenchkitchenfusion.blogspot.com





Write recipe photo description here

After opening up the print/pdf/email buttons (above), you can click on elements (words/images) to delete them, keeping only want you need.

Ingredients:
  • One homemade pâte brisée/pâte feuilletée (recipes coming soon), or one store-bought crust– found in the refriderated section of the grocery store (Pillsbury has a good one)
  • 1 cup crème frche (or greek yogurt/sour cream), divided
  • 4-6 thin slices smoked salmon/trout
  • 1 cucumber, sliced razor thin with a mandoline, food processor, or by hand 
  • Juice of one lemon
  • Salt and fresh ground paper, to taste
  • Dill or Taragaon for garnish (preferably fresh, but dried is okay, too!)
Instructions:
Pre-heat the oven to 350ºF. Roll out your dough to 1/8" thick, if homemade. Cover a baking sheet (round or rectangular) with parchment. Place the dough on it. Cover the dough with 1/2 cup crème fraîche. Bake for 20-24 minutes. Remove from oven. Cover with the remaining crème fraîche. Layer the salmon/trout. Squeeze the juice of the lemon over the salmon/trout. Layer the cucumber slices, adding more lemon, if desired. Season with salt and pepper. Garnish with dill or taragon. Serve with a salad with a lemon vinaigrette for a meal, cut in small squares for an apéro.
Save This Recipe to Yummly! Yum
Bon Appétit, Baby!
Sharing is Caring! Use the Social Media Buttons Below, please and merci!

0 comments:

Post a Comment

 

Je ne vous comprends pas

Recieve Recipes (and News) In your in-box