posted by Cissy 01-22-100 1:42 PM
Brunch/Appetizers
Smoked Salmon Tart
Source: Better Homes & Gardens Holiday Appetizers 1997 (adapted recipe)
1 sheet frozen puff pastry (1/2 package) thawed
1 egg, slightly beaten with 1 teaspoon water
2 teaspoons chopped green onion, divided
3 teaspoons prepared horseradish
1/2 cup sour cream
3 ounces smoked salmon, cut into pieces
1 teaspoon fresh dill, chopped
Preheat oven to 375.
Roll puff pastry into 15 by 10" rectangle (or as close to that as possible). Cut in half, lenghtwise. Cut two strips, 3/4" wide, from each piece, lengthwise and crosswise.
Place pastry rectangles on parchment-lined baking sheet (or ungreased baking sheet). Paint rectangles with egg-water mix. Lay pastry strips along edges of each rectangle and across ends, trimming to remove excess dough, forming frames. Paint strips with egg mixture. Prick all over with a fork -- prick a lot of times or the dough will get too puffy.
Bake for 20 minutes, or until light golden brown. Remove from oven and cool completely.
Combine half of green onion, horseradish and sour cream in a small bowl. Just before serving, divide sour cream mixture between rectangles, spreading to edge of frames. Divide salmon between rectangles and top with remaining green onion and dill.
To serve: Cut each rectangle crosswise into 12 or more slices.
Notes: The original recipe called for mixing 2 Tbsp. chopped chives into the sour cream, and for using 3 Tbsp. finely chopped red onion to top the rectangles, along with 1/4 cup of toasted, chopped walnuts.