Smoked salmon tart with onion fondue and fresh leaf salad
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Guests 4 people
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Preparation 30 minutes
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Cooking 25 minutes
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Difficulty Easy
To make this recipe
Ingredients
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40g Moulded unsalted butter Grand Fermage
4 slices smoked salmon
1 roll puff pastry
2 large onions
5cl thick crème fraîche
1/2 bunch chives
1/3 bunch coriander
1/2 flat-leaf parsley
2 tbsp. balsamic vinegar
3 tbsp. olive oil
Salt
Ground pepper
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Preparation
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Preheat the oven to 220°C.
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Cut the puff pastry into 12cm diameter circles, and arrange them on a non-stick plate. Prick the pastry and refrigerate it for 15 minutes.
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Put the pastry circles into the oven for 8-10 minutes until they are all uniformly coloured a nice blond shade. To avoid the pastry swelling, cover it with a sheet of baking paper and then recover with a second baking tray.
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Now leave to cool.
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Peel, wash and finely chop the onions. In a pan, heat the butter and lightly brown the onions for around 20 minutes. Leave to cool then add the crème fraîche, salt and pepper.
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Wash the herbs, remove the leaves from the parsley and coriander, then cut the chives into 3-4cm pieces.
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Make a dressing by mixing balsamic vinegar, salt, pepper and olive oil. Now add the fresh herbs and stir through.
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On each of the tartlets, arrange a fine layer of onion fondue, then add a slice of smoked salmon arranged ‘in chiffonnade’. Just before serving, place in the oven at 220°C for 4-5 mins.
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Arrange the salad on a plate then add the hot smoked salmon tartlet.
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