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Title: Salmon Tart with Parmesan-Dill Crust
Categories: Appetizer Fish Salmon
Yield: 16 Servings
| 1 | c | All-purpose flour |
| 1 | tb | Chopped fresh dill |
| 1/4 | ts | Salt |
| 1/3 | c | Shortening |
| 1/2 | c | Grated Parmesan cheese |
| 3 | tb | Cold water; up to 4 |
| 1 | 15.5 oz. can red salmon; | |
| Drained | ||
| 3/4 | c | Finely chopped onion |
| 1 | tb | Butter or margarine; |
| Melted | ||
| 1 | 8-oz pkg. cream cheese; | |
| Softened | ||
| 3 | lg | Eggs |
| 2 | tb | White wine vinegar |
| 1 | tb | Chopped fresh dill |
| GARNISHES sour cream; | ||
| Fresh dill | ||
| Sprig-salmon caviar |
Combine first 3 ingredients; cut in shortening with pastry blender until mixture is crumbly. Stir in Parmesan cheese. Sprinkle cold water, 1 tablespoon at a time, evenly over surface stir with a fork until dry ingredients are moistened. Shape into a ball. Gently press dough into 4-inch circle on heavy-duty plastic wrap' cover with additional heavy duuty plastic wrap, chill 15 minutes. Roll dough,still covered, into an 11 inch circle. Uncover dough, and fit into a 9-inch tart pan with removable bottom. Line pastry shell with aluminum foil; filled with dry beans or pie weights. Bake at 450* for 10 minutes. Carefully remove beans and foil; bake 4 to 5 additional minutes or until lightly browned. Let cool on wire rack. Remove and discard skin and bones from the salmon,if desired. Cook onion in butter in a small saucepan over medium-high-heat, stirring constantly, until tender. Position knife blade in food processor bowl; add salmon,onion misture, cream cheese, and next 3 ingredients. Process until smooth, stopping once to scrape down sides. Pour salmon mixture into prepared pastry shell. bake at 325* for 30 minutes or until center is almost set. Let cool to room temperature in pan on wire rack; cover and chill at least 4 hours. Garnish, if desired. Yield: 16 appetizer servings.
Posted to RecipeLu by Alice Recipe by: America's Best Recipes 1996