A rich morsel of sour cream custard and salmon is baked in a pastry. Green onions and dill mingle the flavors to make a great appetizer for a special time. One or two tarts per person is guaranteed to whet the appetite.
Prebaked pastry shells may be used. They can be found in bakeries or markets. For a festive touch, spoon a small dab of caviar on top of each pastry after baking.
Good served with cold white wine or sparkling mineral water, if you like.
Makes 16 to 20 salmon bites.
Hot and Cold Appetizers, Section 1, Card 49
Dilled Salmon Bites
For the salmon bites
- 1 egg white beaten
- 2 tablespoons sweet butter
- 1/2 cup green onions chopped
- 1 7 3/4- ounce can salmon well drained
- 1/4 teaspoon dill weed
- 3 egg yolks beaten
- 1 cup sour cream
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
For the pastry dough
- 1 1/3 cup all-purpose flour
- 1/2 cup shortening
- 1/2 teaspoon salt
- 3-4 tablespoons ice water
Make the pastry
Blend all ingredients together until dough forms a soft ball. Makes 24 pastries.
Roll out pastry and cut into 3-inch rounds. Press into tiny muffin pans or tart molds. Brush with egg white. Bake at 450 for 3 minutes until lightly browned.
Make the salmon
In heated butter, saute 1/4 cup of the green onions for 2-3 minutes. Stir in salmon. Heat 1 minute longer. Add dill weed. Set aside.
In top of double boiler, combine egg yolks, sour cream, white pepper, and salt. Cook over simmering water for 15 minutes or until thickened.
Sprinkle some salmon mixture into each pastry shell. Spoon custard over tops. Sprinkle with remaining green onions.
Bake at 350 for 8 minutes until set. Serve warm.
MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes