Smoked Salmon Pastries with Tartare Sauce
Chef Hélio Loureiro
200 ml mayonnaise
2 hard boiled eggs
6 pickled gherkins
10 capers
Chopped parsley
1 small onion, chopped
200 g smoked salmon
4 puff pastry tartlets
Assorted lettuce leaves
100 ml vinaigrette sauce
12 slices of pickled carrot
Juice of a lemon
Black pepper
Finely chop the onion, parsley, gherkins, eggs, capers and the carrots, and add to the mayonnaise.
Chop the smoked salmon and fold half into this sauce.
Season the other half with black pepper and lemon juice.
Make the puff pastry tartlets as described in recipe ‘Cheese and Presunto Ham Puff Pastry’.
Fill the pastry with the chopped and seasoned salmon and the salmon with tartare sauce. Garnish with assorted lettuce leaves and season with the vinaigrette sauce.
Chop the smoked salmon and fold half into this sauce.
Season the other half with black pepper and lemon juice.
Make the puff pastry tartlets as described in recipe ‘Cheese and Presunto Ham Puff Pastry’.
Fill the pastry with the chopped and seasoned salmon and the salmon with tartare sauce. Garnish with assorted lettuce leaves and season with the vinaigrette sauce.