Quail egg & salmon tarts

Quail egg & salmon tarts

By

Make it a dinner party to remember with these gourmet tarts. Parmesan pastry makes them extra special.

The ingredient of Quail egg & salmon tarts

  1. 200g can red salmon, drained, bones and skin discarded, flaked
  2. 1 tablespoon finely chopped flat-leaf parsley
  3. 2 tablespoons whole-egg mayonnaise
  4. 1 teaspoon grated lemon zest
  5. 1 tablespoon lemon juice
  6. 8 quail eggs*, cooked in boiling water for 3-4 minutes for hard-boiled, halved
  7. 1 punnet mustard cress*, or chopped flat-leaf parsley, to garnish
  8. 175g plain flour
  9. 50g parmesan, grated
  10. 110g unsalted butter
  11. 1 egg yolk

The instruction how to make Quail egg & salmon tarts

  1. For pastry, whiz flour, parmesan, butter and a pinch of salt in a food processor to combine. Add yolk and 2 tablespoons chilled water, then whiz until mixture forms a smooth ball. Enclose in plastic wrap and chill for 30 minutes, then roll out to 2-3mm thick on a floured surface. Use to line eight 8cm loose-bottomed tartlet pans. Chill for 30 minutes.
  2. Preheat oven to 200u00b0C. Line tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, then remove paper and weights and cool.
  3. Use a fork to mash salmon with parsley, mayonnaise, zest and juice. Season with salt and pepper. Divide mixture among the tarts, then top with a halved quail egg. Serve garnished with cress or parsley.

Nutritions of Quail egg & salmon tarts

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like