CLASSIC OYSTERS BIENVILLERock Salt12 fresh oysters on half shell1/3 c. panko bread crumbs3 T. grated…
Smoked Salmon-Phyllo Tart
| Smoked Salmon-Phyllo Tart | Print |
Recipe By: Alice Morrow
Smoked Salmon-Phyllo Tart
Ingredients
- ⅓ c. butter, melted
- 10 sheets of phyllo dough
- ¼ t. onion powder
- ¼ t. garlic salt
- Crème Fraiche
- 4 oz. smoked salmon cut into ¼” strips
- 1 T. snipped chives
- ¼ c. chopped toasted walnuts
- Lemon peel rose, garnish
Instructions
- Generously brush a 12” pizza pan with melted butter.
- Cut phyllo dough into 12” squares.
- Place a square of dough on pan and brush with butter. Repeat with remaining squares and butter, staggering the points of dough around the edge, to create a round effect.
- Fold points into pan and form an edge.
- Cut from edge to center to form 12 wedges. Bake 375 for 10-12 minutes or until golden. Cool completely. Leave on pan or gently slide off onto serving platter. Set aside until ready to serve.
- Stir onion powder and garlic salt into crème fraiche. Spread mixture evenly over crust.
- Arrange salmon strips on top. Sprinkle with chives and nuts.
- Make a lemon peel rose to place in middle if desired.
Notes
*****You can buy crème fraiche in dairy department or mix ½ c. sour cream and ¼ whipping cream. Cover and refrigerate 24 hours and stirring occasionally. Will keep for 1 week.
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