Description
Very tender, melt in your mouth tarts with smoked salmon and creamy cheese sauce. Fairly simple to prepare and very festive in appearance and taste.
Ingredients
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The dough is flaky unleavened
1 pack
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Salmon
200 g
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Bow white
1 piece
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Cream
200 g
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Cheese
70 g
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Butter
4 Tbsp
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Flour
2 Tbsp
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Yolk egg
1 piece
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Turmeric
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Salt
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Pepper white
Cooking
Sheets of puff pastry slightly to stretch, cut from each 2 of the circle.
Within each circle, slotting circle, not dorezaya to the end.
On the test to make shaped incisions with a sharp knife. Mix the yolk, a little water, turmeric and salt. This mixture to lubricate the cut circles. Bake at 190 degrees for 10 minutes.
Cut onion finely and fry until transparent in butter. Add the finely chopped salmon, season with salt and pepper, slightly pripustit to readiness.
In another pan dry flour, add 2 tbsp butter mix, remove from heat. Add the cream, stir to avoid lumps. Again put on fire, heat until thick. Remove from heat, add cheese malcontents.
The finished tartlets gently scoop out the flesh, put the salmon, cover with cheese sauce.Cover with a lid.
In the trimming test, I wrapped sausages and baked together with the tarts. That's a byproduct of our recipe.
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