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Salmon leek tart

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Rate this recipe 2.8/5 (20 Votes)

Ingredients

  • 1 puff pastry (I prefer)
  • 2 lbs leeks
  • 14 oz fresh salmon
  • milk, butter, flour, salt, pepper and nutmeg for the béchamel

Details

Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Make a white sauce with butter, flour and milk. salt and pepper, add the nutmeg.

Step 2

Put the pastry in a pie dish.

Step 3

Slice the salmon finely and sprinkle over the pastry.

Step 4

In a skillet, heat butter and add the sliced ​​leeks. Cook gently for about ten minutes.

Step 5

Mix the white sauce and leeks then cover salmon with the mixture.

Step 6

Bake in hot oven 410 ° for 30 min.

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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