[Sca-cooks] salmon tartlet recipe
Kathleen A Roberts
karobert at unm.edu
Thu Aug 21 11:31:00 PDT 2008
On Thu, 21 Aug 2008 11:31:17 -0500
Jennifer Carlson <talana1 at hotmail.com> wrote:
>> i make little salmon tartlets (piggy-pie shaped) t
> Might we have the recipe, please?
i must confess it is a bastardized version of a recipe for
salmon pasty from Hauviette d' Anjou's feast at carrick
fergus. and i heartily thank her for the inspiration.
best part is that you can use canned salmon!
Cailte's Salmon Tartlets
1 can salmon (or equiv of poached fresh if you really want
to put forth that effort)
1 generous handful of mozzarella cheese
1 tbsp mustard seed
2 tbsp minced onion
2tbsp minced celery
1 scant tbsp. cracked pepper (yes, lots of pepper)
salt to taste
1 recipe pie crust
Drain and pick salmon. Put in bowl. Add shredded cheese
and toss. Add mustard seed, celery and onions and toss.
Add egg (beaten) and fold until mixture combines well.
Taste and adjust for salt if needed.
Roll out pastry and cut into 3" diameter circles. put
mounded tbsp. of filling on half of circle. brush
circumference of circle with water or egg white, fold in
half, and seal by crimping w/ fork. brush tops w/ egg
bake at 350 or 375 until crust is nice and brown.
i couldn't tell you how many it makes, because i usually
keep going until i have as many as i need. 8)
when i serve these, i do a large fish shaped tart for the
head table (complete w/ carved scales and molded eyes and
smile) that is cut and served. lots of fun.
i often hear that people didn't like canned salmon until
they ate this.
the original recipe can be found out
lots of cool early period style recipes. great stuff.
thank you Hauviette, where ever you are!
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator of Freshman Admissions
University of New Mexico
FASTINFOrmation at your fingertips -
More information about the Sca-cooks