Salmon, Leek & Ricotta Tarts – chunks of coral salmon, dollops of creamy ricotta & buttery leeks in a creamy egg mixture all encased in flaky puff pastry – perfect as a starter to a special meal; serve with a salad for lunch or with little new potatoes & steamed green beans for dinner.Jump to Recipe
One can’t deny the lure of pastry, whether it’s in sweet or savory applications. Puff pastry is tippy-top of the favourite list. Here I use a store-bought version because, as much as I’m an advocate of making what you can yourself, I’m also the realist. Especially this time of year.
Predictable as it might seem, the pairing of salmon with horseradish, dill & lemon is wonderful. Choose your level of nasal burn when buying horseradish. I’ve used creamed horseradish in this recipe. Although for serving, I prefer the feisty jarred horseradish for a good nasal burn. If you can find fresh, by all means feel free to substitute as it’s nicer than the jarred varieties but not always easily available & if you have any leftover then serve it with a perfectly grilled steak, corned brisket or roasted lamb.
salmon, leek & ricotta tarts
- 4 x 4 1/2 inch tart pans with removeable bases
- 8 to 10 oz fresh salmon fillets (226 – 284g)
- 2 tablespoons horseradish cream
- drizzle of olive oil
- pinch salt & freshly ground pepper
- 1 tablespoon butter
- 1 small leek, thinly sliced & rinsed under cold water, drained
- 2 garlic cloves, minced
- 17.3 oz frozen puff pastry sheets, thawed according to package directions (490g)
- 1/2 cup whole milk ricotta
- 2 large eggs
- 1 cup heavy cream
- pinch nutmeg
- 2 tablespoons dill sprigs plus extra for garnish
- lemon wedges & extra horseradish cream to serve, optional
- Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper or foil.
- Place salmon, skin side down (if it has skin) on the baking sheet. Spread with horseradish cream. Drizzle with a little oil. Sprinkle with salt & pepper. Bake for 15 to 18 minutes, depending on the thickness of the salmon, until salmon is just cooked & flakes easily with a fork. Flake the salmon into chunks; discarding the skin.
- Melt the butter in a small frying pan over medium heat. Add leek & garlic. Cook, stirring occasionally for 5 minutes until leek is softened.
- Roll one sheet of pastry on a lightly floured surface until you’re able to cut two, 5 3/4 to 6-inch pastry rounds from one sheet; discard pastry off-cuts. Cut out the pastry rounds & gently press them into two, greased 4 1/2-inch (11.5cm) tart pans with removeable bases. Repeat with the remaining pastry. Press the pastry around the side so it comes up just a little bit above the edge of each pan.
- Whisk together eggs, cream, nutmeg & a pinch of salt in a medium bowl until well combined.
- Divide leek, salmon, ricotta & dill between pans. Carefully pour cream mixture into each pan. Bake on the bottom rack of the oven for 40 to 45 minutes or until pastry is golden-brown & filling is set. Let stand for 10 minutes before serving. Serve warm or cold with lemon wedges, extra horseradish & dill sprigs. Makes 4.
Another salmon horseradish combo: Salmon, Asparagus Pasta Salad for my friends & family braving the bushfires back home in the Aussie heat. Or some crunchy Creole Salmon Sweet Potato Bites.