I followed the recipe exactly, but...
So I headed back into town, 7 miles away for an additional ingredient, I 'knew' that adding some smoked salmon would be just the ticket. Actually, I needed horseradish and napkins as well for Tapas, so it wasn't a 'one ingredient' trip.
I found the recipe for the Salmon Mousse here and since I had some salmon in the freezer, and wanted to do something fun with it, this seemed a natural fit.
I made the little tarts, poached some salmon I had in the freezer and proceeded to make them. Just did not care for the taste of the filling which is why I ended up heading back to town in search of some smoked salmon which I added to the rest of the filling and decided it was as good as it was going to get.
And I have to admit, that even though I did not care for the tarts, one of my guests said that they did complement each other very well.
I guess I 'taste tested' it too much. My 'taste' was tired.
Here's the recipe for the Salmon filling first, and when I read the reviews of the recipe, they suggested making this the night before so that the ingredients could get acquainted overnight and pretend they knew it other very well. So I did. Make it the night before and stuck it in the fridge.
Here's how I made it.
8 oz. Cream Cheese
1 cup fully cooked Salmon, skin and bones removed, or in this case, 4 small fillets that I had in the freezer.
3 oz. smoked salmon
2 tablespoons broth (I used the broth I poached the salmon in)
2 tablespoons Sour Cream
1 tablespoon finely chopped green onion
1 teaspoon lemon juice
1 teaspoon finely minced dill + dill for garnishing
Mix all the ingredients together and chill overnight so that the flavours will meld together and get acquainted.
I poached the salmon in a little water and white wine, then added some sliced lemons, dried dill and green onions.
When poaching fish, you barely cover it with liquid, never let it come to a rolling boil or even a simmer, you want the temp of the water to be about 180 degrees, this will cook the fish, really.
Threw the flaked salmon into the bowl of my Kitchen Aid, along with the rest of the filling ingredients;
While that was going on I made the tarts.
1/2 cup softened butter
3 oz cream cheese, softened
1 cup flour
Mix together and then turn out onto a pastry sheet like this.
She was more interested in the cupboard though, all that lovely space to explore.
No room for the bird in this cupboard...
After I baked the tarts at 350 degrees for about 15 minutes I took them out and was a little dismayed, they poofed up a lot, and when I tasted them, I really didn't like the taste, so I decided to make some baked Wonton cups.
OK, so it's just one little dill plant, but it will grow...