Smoked Salmon Tartlets with Dill & Capers
Published Apr 26, 2022
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An intrinsic part of Irish culture and cuisine, salmon has been smoked there for millennia, using centuries-old traditions that enrich the flavor and texture of this fish. Look for Irish smoked salmon to use here. These little tartlets are perfect for breakfast or lunch or any time in between.
Smoked Salmon Tartlets with Dill & Capers
Ingredients
For the pastry dough:
- 7 tablespoons (96 g) butter or fat of choice
- ¾ cup plus 2 tablespoons, (125 g) Otto’s cassava flour
- ¼ cup (32 g) arrowroot starch
- ¼ teaspoon (1.25 g) baking soda
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 2 tablespoons (26 g) plain unsweetened almond milk yogurt
- 1 large egg, , at room temperature
For the filling:
- ½ cup (113.5 g) plain unsweetened almond milk yogurt
- 1 teaspoon (5 mL) fresh lemon juice
- 3 large egg yolks
- 6 ounces (170 g) smoked salmon, diced
- 2 teaspoons (6 g) capers, chopped
- Fresh dill, , chopped, plus extra sprigs for garnish
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- In a medium saucepan, melt the butter over low heat; set aside to cool. In a medium bowl, whisk together the cassava flour, arrowroot starch, baking soda, and salt; set aside.
- Whisk the yogurt and egg into the melted butter. Add in the flour mixture and mix until a soft and pliable dough forms. Divide the dough into 16 pieces and press each piece into 2½ -inch fluted tart molds, starting from the bottom and working your way up the sides, until the dough is evenly distributed and about ¼-inch thick. Refrigerate the tart bases for 30 minutes.
- Preheat the oven to 400°F.
- To make the filling, put the yogurt, lemon juice, egg yolks, salmon, capers, and 2 teaspoons of chopped dill in a small bowl; mix well and season with salt and pepper to taste.
- Bake the tart bases for 15 minutes or until the crust edges are golden. Divide the smoked salmon mixture evenly among the tart bases and return to the oven for 5 more minutes.
- Let cool completely before inverting. Garnish with dill sprigs.
Nutrition
Calories: 174kcalCarbohydrates: 3gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 62mgSodium: 197mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 227IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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