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