Return to Main Recipes Page/Return to Home Page

Tart, Smoked Salmon and Dill (D)
Source: Chef2Chef newsletter
Serves: 8 to 10

5 phyllo sheets, thawed
3 tbsp. butter, unsalted, melted
4 large egg yolks
1 tbsp. Dijon mustard
3 large eggs
1 cup half-and-half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 scallions, chopped
1/4 cup dill, fresh, chopped, or 1 tablespoon dill, dried
Salt, to taste
Pepper, to taste
Dill sprigs

Generously butter a 9-1/2" deep dish pie plate. Place 1 phyllo sheet on a clean work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise to form a rectangle.

Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2". Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry over hang another section of edge by 1/2", brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F.

Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half-and-half, cream, salmon, scallions, and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature.

Poster's Notes:
This recipe came from the Chef2Chef newsletter. It looked easy and different. The lox and dill tart is a little different because it uses phyllo dough instead of a crust.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A