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Wednesday, 18 August 2010

Crustless Salmon Tartlets

Following on from my Kinvara Smoked Salmon post from last month, here are two more smoked salmon ideas.
Smoked salmon can be turned into easy party/picnic food with the minimum of fuss and these little salmon tartlets can be served hot or cold.

crustless salmon tartlets 9352 R

Crustless Smoked Salmon Tartlets
You can make all sorts of variations of these tartlets. Instead of the salmon you can add green chillies & bacon, or sun dried tomatoes & Gruyere, crab & toasted almonds, ham & Swiss cheese, spicy sausage & mozzarella & olives - the possibilities are endless!

1/2 cup self raising flour
1/2 cup milk
1/4 cup double cream
2 eggs
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh dill, finely chopped
1/3 cup chopped smoked salmon
2/3 cup cheddar cheese

Heat the oven to 180º and grease a couple of tartlet tins, the ones that have 12 holes in them or you can use muffin tins.

Put the flour, milk, cream and eggs into a large bowl and mix thoroughly together. Add the chives, dill, smoked salmon and cheese and mix well. Put about 1 tablespoon of the mixture into the tartlet holes and bake for about 15 minutes or so, until nicely browned and cooked through.

Gravad Lax Flatbreads
I used the Gravad Lax to top some homemade flatbreads. The Gravad Lax comes with it's own packet of dill sauce, to which I added some creme fraiche and dolloped that onto the top of the flatbreads with some rocket leaves. It made a lovely quick lunch!

gravlax flatbread 9286 R

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.


MaryMoh said...

Mmmm...these crustless tartlets looks very delicious. I love that it's crustless. Thanks very much for sharing.

Deeba PAB said...

I love the very idea of them being crustless ... oooh, they are yummy Nic! Remind me of indiv quiches. Thanks for so many filling suggestions too.
O BTW my poor herbs are still trying to survive the Indian weather. The first half perished with the extreme heat, and now the rains threaten to flood the next batch. I sing a song from you to them every morning, and think of you!! xoxo

Sylvie said...

Those look great and are going straight into my 'to try' folder.

Valerie Harrison (bellini) said...

Ot all sounds pretty amazing to me Nic.

grace said...

so many potential fillings, so little time. :)

Maria♥ said...

I adore salmon and these tarts not only look delish but sound it too.


Jan said...

Wow they look GOOD!

Dragana said...

Like you, I love to put chilies in everything! I saw from your pictures at the Dean Chili Fest that you can get poblanos in England now. It's my favorite pepper of all.
'Hatch' peppers are in from New Mexico and I'm going to get my roasted share today. It's a short season for them so I'm ready to roll!

Nic said...

MaryMoh - thanks!

Deeba - awww, sorry about the herbs. It must be difficult to grow anything over there. :(

Sylvie - hope you like them.

Valli - thank you!

Grace - LOL!

Maria - I think it's one of my favourite types of fish.

Jan - thanks!

Dragana - poblano peppers are wonderful, we grew our own last year. I'm so glad they are becoming popular over here.
I remember 'hatch' peppers from when we lived in Az, really good too!!

Margot said...

Oh, delicious, both tartlets and the flat bread with gravlax... I love to eat salmon this way. My hubby even made it once from scratch, the only problem is the wait, it has to cure for 2-3 days in the fridge.

Sarah, Maison Cupcake said...

Yummy fantastic, I would hoover these tartlets up at a party!

betty said...

this is such a great i dea i am going to print it out right now, thanks for sharing :) xx

nic @ nipitinthebud said...

drool drool. My favourite way of eating salmon is topping some really good granary bread slathered in butter. I rarely have it as I have to watch my carb intake so you tartlets sans pastry will be just the job. And thanks for the reminder of how much I love salmon full stop - on my list for the next shop to eat straight from the packe ;o)

Jamie said...

I am a smoked salmon freak and as much as I love gravlax, those tartlets are amazing! Gotta mark down this recipe. Wow, perfect and delicious!

Lisa said...

This is a great idea for using Smoked Salmon, something we see a lot of in the Pacific Northwest. I can't wait to try it!

Susan from Food Blogga said...

These are so lovely, Nic! I'd love them for a special brunch.

Maggie said...

They are both great recipe ideas, I especially like the flatbreads topped with Gravad Lax.

Unknown said...

Those salmon tartelets yum. I could eat a boatload easy!

Fitness Foodie said...

So happy I stopped in to see your newest post. I have smoked salmon to use up and was not sure what to do with it. I will be making these tonight or tomorrow.

Hayley said...

Hi Nic
first time here....lovely space ! Salmon tartlets looks superb..great click !

Please visit me if time permits..

diva said...

OOOOO arent these delicious little appetizers :D Yum.

Sasa said...

I love pastry but after my 2 month eating/travelling I could probably do with something like these crustless numbers ;P

afracooking said...

Thanks so much for sharing this recipe! I have made it a few times over the last few years. Recently I made it with my nieces, who loved it so much they made me promise to post the recipe on my blog. Thank you!