Salmon and leek fondue tart


Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case.

You'll love it!
1,6054/5 for 1 ratings
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Last modified on: February 12th 2020

For 1 tart, you will need:

Change those ingredients for: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
45 min.25 min.1 hour 10 min.
Keeping: 2 days at most in the fridge.
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Step by step recipe


Stage 1 - 10 min.
Salmon and leek fondue tart : Photo of step #1
Roll out 250 g Shortcrust pastry (pâte brisée) and line a 9-inch (24 cm) tart tin or ring.

Put to wait in the fridge.

Stage 2 - 3 min.
Salmon and leek fondue tart : Photo of step #2

Salmon marinade

In a small bowl, mix 4 tablespoons olive oil, 4 tablespoons lemon juice and 4 leaves sage (chopped).

Salt and pepper.

Set aside.

Stage 3 - 4 min.
Salmon and leek fondue tart : Photo of step #3
Cut 300 g fresh salmon into chunks.

Stage 4
Salmon and leek fondue tart : Photo of step #4
Save any trimmings of salmon left over from cutting the bigger chunks, as we'll use up these later in the leek fondue.

Stage 5 - 1 min.
Salmon and leek fondue tart : Photo of step #5
Add the salmon to the marinade and mix well with a fork.

Cover with plastic film and put to wait in the fridge.

Stage 6 - 20 min.
Salmon and leek fondue tart : Photo of step #6
Prepare the leek fondue with 4 leeks, 1 shallot and 200 ml liquid cream, as shown in this recipe.

Stage 7 - 2 min.
Salmon and leek fondue tart : Photo of step #7
At the end of cooking, add the salmon trimmings.

Preheat the oven to 390°F (200°C).

Stage 8 - 5 min.
Salmon and leek fondue tart : Photo of step #8
Spread the leek fondue in the pastry case.

Arrange the marinated salmon chunks on top.

Stage 9 - 25 min.
Salmon and leek fondue tart : Photo of step #9
Bake for about 25 minutes. Serve hot or warm.

Remarks

You can use lime juice for the marinade as this works well, too. Adding a little lemon (or lime) zest is also a good way to pep up the flavour.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,143 Kcal or 8,972 Kj100 gr184 gr230 gr
107 %38 %17 %35 %
Per 100 g
Energetic valueProteins CarbohydratesFats
121 Kcal or 507 Kj6 gr10 gr13 gr
6 %2 %1 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
2,143 Kcal or 8,972 Kj100 gr184 gr230 gr
107 %38 %17 %35 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Seafood feuillantines, Salmon rillettes, Salmon with sorrel, Salmon marinated like herring, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Paté en croute (terrine in a pie crust), Rata-tart, Salmon and spinach quiche, French custard tart, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Spinach and ricotta ravioli, Mushrooms on toast, French style, Deep leek and potato quiche, Lemon and lime cakes, ... All
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Leeks in vinaigrette , Leek and tuna loaf, Vegetable stock, Melt-in-the mouth meat and vegetables in a sealed casserole, Langoustine and leek tarts, ... All

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