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Place rounds of puff pastry on an oven sheet. In a small bowl mix tomato sauce with 1 tsp olive oil, the chopped anchovy fillet and the black olives and season with black pepper. Thinly spread a little of this tomato preparation in the centre of each pastry round, leaving a margin of about 1 cm at the edge. Bake pastry rounds in a hot oven until done. This takes about 15 mins. Meanwhile, coat salmon with 1 tbsp olive oil and lemon thyme and season with salt and pepper. Gently place salmon slices onto cooked pastry rounds to garnish each attractively. Brush the sides of the pastry with the remaining olive oil. Place tartlets in oven for a few minutes until salmon just starts to change colour. Serve sprinkled with chopped olives and a few sprigs of chervil. Per serving: 2410 Calories (kcal); 179g Total Fat; (66% calories from fat); 29g Protein; 174g Carbohydrate; 3mg Cholesterol; 1773mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 35 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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