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spring 2010

  • Wasabi Pea and Salmon Tartelette
  • For the pastry:
  • 1¼ cups (200 grams / 7 oz) of plain all purpose flour
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 125 grams (4¼ oz) of cold butter, cut into small cubes
  • 125 ml (4¼ fl oz) of cold milk
  • 1 teaspoon of white wine vinegar
  • For the filling:
  • 200 grams (7 oz ) of cooked, flaked salmon or drained canned
  • 3 large eggs, lightly beaten
  • ½ cup of cream
  • 2 tablespoons of prepared Wasabi or horseradish
  • 3 to 4 spring onions, thinly sliced
  • pinch of salt and pepper
  • For the topping
  • 1½ cups of Wasabi peas, crushed

The crushed Wasabi Peas give these simple salmon tartlettes real bite, big flavour as well as a moreishly crunchy texture against the softer filling. You can easily speed up the process by using 300 to 400 grams of packaged puff-pastry or shortcrust pastry.

  1. Preheat your oven to 180°C (356°F)
  2. Sift the flour, baking powder and salt into a large bowl or food processor.
  3. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles coarse breadcrumbs.
  4. Combine the milk and vinegar together, it will turn and go globby not unlike buttermilk.
  5. Add the milk to the flour mixture to make a soft moist dough dotted with butter.
  6. On a lightly floured bench or board bring the mixture together until it just forms a ball.
  7. Handle as little as possible to prevent the pastry from becoming hard when baked.
  8. Cover with plastic wrap and refrigerate for 20 minutes.
  9. Roll out the pastry into a rectangle until it’s approximately 5 mm (1/8 inch) thick.
  10. Use the pastry to line 8x 8cm fluted tartlette pans.
  12. Place the salmon, eggs, cream and wasabi paste in a medium-sized pouring jug.
  13. Stir until well combined and add in the finely sliced spring onions and a good pinch of salt and freshly ground black pepper.
  14. Pour evenly into the prepared tartlette pans and bake for
  15. 15 to 20 minutes or until puffed, golden and set.
  16. Set aside until room temperature and sprinkle a layer of the crushed wasabi peas to serve alongside a green salad.
  17. Makes 8

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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