These lovely delicious salmon tartlets are creamy in texture and loaded with rich flavours of tarragon and garlic. Garnish with fresh dill and best served with a light side salad.
My pastry recipe I used is light, buttery, and so flaky, it is the best in my opinion and I have tried many versions. I often will freeze the extra dough for those last minute desserts or savory recipes. Bake the pastry dough ahead of time, and set aside, when you are ready to make the filling. To make a full recipe of the pastry dough, you can follow the link….Perfect Pastry Dough.
Whether you are looking for an appetizer, or a light lunch with a toss salad or in need to add to a Sunday brunch, these salmon tartlets would impress your family or guests.
INGREDIENTS YOU WILL NEED FOR THIS RECIPE
Salmon: choose a wild salmon or deep water salmon for a fresh fillet, rather then the farmed salmon
Butter: gives a rich flavour to these tartlets
Green onions: offers enough flavour and yet doesn’t overpower
Garlic: an ingredient that adds lots of flavour
Vegetables: red pepper: when diced small then add sweet flavour and colour; broccoli gives this
Cream: 10% cream will give you the creamy texture you need for these tartlets
Herbs: tarragon has such a wonderful yet pungent licorice flavour and garnished with fresh dill with a subtle sweetness
HOW TO MAKE THIS RECIPE
PASTRY DOUGH: In a medium bowl, combine flour and salt. Using a grater, grate butter into the flour mixture and using your hands to blend the butter into the flour. Gradually add the ice water and vinegar a little at a time, once all is added, if it’s too dry add another tablespoon, gathering the flour into a ball. Transfer the dough onto the counter and bring the dough into a large disc. It may need a little kneading to form a disc. Wrap in plastic saran and refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible to prevent it from becoming tough.
Using the bottom circle of the tart shell as a guide, then add another 1 – 1 1/2 inch circumference around the circle. Press lightly in the shell and the sides, and using a rolling pin and roll over the top of the shell to remove excess dough.
Once the dough is shaped into the tart shells, pierce with a fork, this will allow the air to escape, then add dry beans to add weight so the shells so pastry dough doesn’t lift while baking. Then bake for 15-20 minutes at 350°F.
Filling: In a medium sauce pan or skillet, over medium heat, melt half the butter, then add the green onion, and red pepper, cook for couple of minutes. then add garlic and sauté for a minute. Melt the remaining butter in the saucepan, add the flour and stirring until it has thickens and resembles a paste.
Stir in vegetable/chicken stock until well combined. Bring sauce to a boil and continue boiling for 1 minute stirring constantly as it thickens. Then slowly stir in the cream, broccoli, tarragon, salt and pepper. Simmer 1 minute stirring. Should have a nice creamy consistency, then add the salmon and gently combine. Fill each prebaked tartlet with filling.
Serve this lovely salmon tartlet with a simply toss salad and I would avoid anything like kale or a strong dressing. The salmon tartlet has lots of flavour and you don’t want the flavours to compete.
FAQ
Can I substitute the salmon for a fish or chicken? If you want to substitute the salmon for white fish, such as cod or haddock would be excellent choices, as they hold up well. Chicken of course, would be another lovely option.
What herbs would be a good option if I don’t like tarragon? Thyme, marjoram or rosemary would be good options.
Can I use store bought crust for this recipe? Absolutely, I have to admit I have never purchase store bought pastry dough, but I know many who have and it works the same. It may not be as flaky but the flavour will be similar.
The tart shells I used for this recipe I purchased on amazon and they are perfect for this recipe. These 4 inch mini tart pans with remove bottoms can be used for any dessert pastries.
Creamy Salmon Tarragon Tartlets
Equipment
- tart shells/pans with removal bottoms
- two medium size skillets
- Baking sheet
Ingredients
Pastry crust:
- 1 cup all purpose flour
- 1/2 tsp salt
- 5½ tbsp cold unsalted butter
- 2-3 tbsp cold ice water
- 1/2 tsp vinegar
Filling:
- 6 oz salmon fillets, cooked
- 3 tbsp unsalted butter
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/4 red pepper, diced
- 2 tbsp flour
- 1/2 cup vegetable/chicken stock
- 4 oz whipping cream or 10% half and half cream
- 1/2 cup broccoli florets, chopped
- 1/2 tsp tarragon
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- fresh dill for garnishing
Instructions
- Pastry crust: In a medium bowl, combine flour and salt. Using a grater, grate butter into the flour mixture and using your hands to blend the butter into the flour. Gradually add the ice water and vinegar a little at a time, once all is added, if it's too dry add another tablespoon, gathering the flour into a ball. Transfer the dough onto the counter and bring the dough into a large disc. It may need a little kneading to form a disc. Wrap in plastic saran and refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible to prevent it from becoming tough.
- Preheat oven to 350°F. Then roll out dough and using the bottom of the tart shells as a guide, cut 1 -1½ circumference around circle of the disc (need to consider the depth of the shells) and place into the tart shells, and trim tops edges by rolling the rolling pin over the tart shells to remove excess. Pierce the shell with a fork to allow air to escape, and add dry beans or weights to keep shells from rising. Can place parchment paper or foil into the shells before adding the weights or beans. Bake for 15-20 minutes. Remove from the oven, and set aside while you prepare the filling.
- Salmon: season salmon fillet with salt and pepper. Add about 1/2 tablespoon of olive oil to the skillet, and once hot, add the salmon. Sear for 4-5 minutes on each side. Remove and set aside.
- Filling: In a medium sauce pan or skillet, over medium heat, melt half the butter, then add the green onion, and red pepper, cook for couple of minutes. then add garlic and sauté for a minute.
- Melt the remaining butter in the saucepan, add the flour and stirring until it has thickens and resembles a paste.
- Stir in vegetable/chicken stock until well combined. Bring sauce to a boil and continue boiling for 1 minute stirring constantly as it thickens. Then slowly stir in the cream, broccoli, tarragon, salt and pepper. Simmer 1 minute stirring. Should have a nice creamy consistency, then add the salmon and gently combine. Fill each prebaked tartlet with filling.
- Bake the tartlets in a 375°F oven for 20-22 minutes. Remove and allow them sit for about 5 minutes, and serve hot with a light salad.
