How To make Alaska Seafood Tarts
418 g Canned pink Alaska salmon
350 g Packet filo pastry
3 tb Walnut oil
15 g Margarine
25 g Plain flour
2 tb Greek yogurt
175 g Seafood sticks; chopped
-(crab flavored) 25 g Walnuts, chopped
100 g Grated Parmesan
-OR- grated Cheddar cheese Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with water for fish stock. Flake the salmon. Set aside. Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5cm / 5inch squares. Put one square into each pie dish leaving the pointed corners protruding over the edge. Brush with oil then put a second square of pastry onto the first, but with the corners pointing up in between the original ones to create a water lily effect. Brush the points well with oil then bake for 5 minutes to set but not brown. Take out of the oven. Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt the margarine and stir in the flour. Blend in the fish stock, beating well to remove lumps. Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry cases. Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5-8 minutes or until the cheese and pastry have turned golden brown. Serve immediately. From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
How To make Alaska Seafood Tarts's Videos
Julia Child's Onion Tart gives major Mediterranean vibes
This is Julia Child's Pissaladière from Mastering the Art of French Cooking Vol 1. cookbook.
????Support the Channel on Patreon!
????I'm on Instagram
???? Merchandise
????What I Use (Amazon Store)
Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
#juliachild #jamieandjulia #antichef
Recipe:
JC's Pastry Dough
2 lbs Onions (4 or 5)
Anchovy Filets
Mediterranean dried' olives
How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Samantha demystifies perfectly baked puff pastry by making a savory tart with smoked salmon and herbs. This dish is truly #UnChoppable!
Don't miss an all-new #Chopped, Tuesdays at 9|8c!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Smoked Salmon and Herb Puff Pastry Tart
RECIPE COURTESY OF UN-CHOPPABLE
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 15 min
Yield: 4 to 6 servings
Ingredients
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
One 8-ounce package cream cheese, at room temperature
2/3 cup plain full-fat Greek yogurt
Finely grated zest of 1 lemon plus 2 tablespoons juice
Kosher salt and freshly ground black pepper
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving
3 tablespoons chopped fresh chives
1 Persian cucumber, thinly sliced
8 ounces thinly sliced smoked salmon
Directions
Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
Cook’s Note
The puff pastry can be baked up to 1 day in advance. Store in an airtight container to keep it crisp.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#SmokedSalmon #Herb #PuffPastryTart #UnChoppable #Chopped #SamanthaSeneviratne #FoodNetwork
How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
How To Make Sweet Shortcrust Pastry | Jamie Oliver
Why pay out for shop bought pastry when it’s so easy to make your own? Jamie has a recipe for sweet, crumbly shortcrust pastry that’s so easy even Buddy can make it! It’s perfect for making ahead of time and freezing until you’re ready to fill it with something delicious.
So, you’ve got your sweet shortcrust pastry ready to go better head over here for arguably the best filling ever invented! We give you….Maple..Pecan..Pie…
For more information on any Jamie Oliver products featured in this video click here:
Links from the video:
Jamie's Bakewell Tart |
5 Things to Do With Eggs |
Jamie's Maple Pecan Tart |
How to Make A Sponge Cake |
Jamie's Fruit Prosecco Jelly |
More Food Tube videos |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Alaska Salmon Goats Cheese Tart
For the full recipe visit:
Alaska Sockeye Salmon Burgers with Rhubarb Chutney
Try this simple and delicious recipe for wild Alaska salmon burgers with rhubarb chutney. For more information visit WildAlaskaSeafood.com and follow @Alaska_Seafood on twitter.
This Is Why McDonald's Filet-O-Fish Is So Delicious
Today, there are so many menu items to choose from on the McDonald’s menu. Gone are the days of just walking into McDonald’s with hamburgers and fries on your mind, but there are still classic menu items that will never go out of style.
The Filet-O-Fish is one of them, and it has been a part of McDonald’s menu since 1965. It’s been over 50 years since the Filet-O-Fish was introduced to McDonald’s customers, so what is the secret to its staying power?
To find out why people keep coming back for more, take a look at the reason why the Filet-O-Fish is so delicious.
#McDonalds #FastFood #FiletOFish
Made from real fish | 0:00
Sustainably sourced | 1:24
Steamed buns | 2:36
Half a slice | 3:40
Tartar sauce with real ingredients | 4:47
Extra fluffy bread | 6:01
The perfect size | 7:10
Nothing fancy | 8:03
Mild seafood flavor | 9:16
A mixture of textures | 10:08
Not very healthy | 11:21
Read Full Article: