Salmon tart in puff pastry
Salmon en croute is a true Christmas classic. We came up with a delicious variation of this main dish that you can bake in your Big Green Egg. To be honest, this salmon tart in puff pastry is even more delicious and spectacular than the original. The filling consists of a mix of fresh and smoked salmon fillet for a slight smoky flavour. This is flavoured with shallots and dill, as this herb is a match made in heaven when combined with salmon. The egg yolk binds the mixture. You make the filling in advance and before serving, you just need to line it with puff pastry before baking this savoury tart in your kamado. But the tart is also delicious at room temperature, so you can also prepare it fully in advance.
- 150 g smoked salmon fillet, skinned
- 600 g fresh salmon fillet, skinned
- 2 shallots
- 1 bunch of dill
- 1 egg yolk
- 2 x 270 g rolls of fresh puff pastry
- 2 egg yolks
- 1 tbsp flour, plus extra for dusting
- Check the salmon fillets for any bones. Cut the smoked salmon fillet into cubes of about 5 millimetres and the fresh salmon fillet into cubes of about 1 centimetre. Peel and chop the shallots. Pluck the leaves off the dill sprigs and chop finely.
- Mix the salmon fillet, shallots, dill and egg yolk in a bowl. Line a small mixing bowl or dish (Ø 18 cm at the top) with a double layer of plastic cling film that you allow to hang generously over the edge. Spoon the salmon mixture into the mixing bowl or dish, put the cling film over the salmon and press the mixture evenly by placing a plate on top and pressing it down. Place in the freezer and lightly freeze the salmon mixture for 30-60 minutes.
- Light the charcoal in the Big Green Egg and heat with the convEGGtor and the Stainless Steel Grid to a temperature of 210°C.
- Meanwhile, for the dough, roll out one of the rolls of puff pastry on your worktop on the enclosed baking paper. Remove the salmon filling from the freezer and from the bowl. Remove the cling film and place the filling on the puff pastry, flat side down. Place a bowl with a diameter of 23 centimetres over it and cut the dough along the edge with a sharp knife. Remove the bowl and any excess puff pastry.
- Beat 1 egg yolk with the tablespoon of flour and brush the dough crust with the egg yolk mixture. Adding the flour will make the dough stick better later. Roll out the second roll of puff pastry and place it over the filling. Smooth the dough so that the filling is fairly tightly covered. Press the edge at the bottom so that it adheres to the dough circle at the bottom. Place the 23-centimetre diameter bowl over it and cut the dough along the edge again with a sharp knife. Remove the bowl and excess puff pastry and press the edge with the tines of a fork.
- Beat the second egg yolk and brush the dough with it. Place the Baking Stone on the grid and preheat for 10 minutes. Meanwhile, roll out some of the dough trimmings on a worktop dusted with flour and use them to decorate the tart as you wish. Coat the decoration and the rest of the dough with the beaten egg yolk.
- Scoop the salmon tart along with the baking paper on which it is resting onto the Baking Stone with the aid of the Stainless Steel Pizza Peel. Close the lid of the EGG and bake the salmon tart for about 15 minutes.
- Remove the baking paper from under the tart and bake the salmon tart for another 25-30 minutes until the filling has reached a core temperature of 42-45°C; you can measure this with the Instant Read Thermometer.
- Remove the salmon tart from the EGG and serve warm or at room temperature.
You will have more puff pastry trimmings left over than you need for decorating the tart. These are ideal for making delicious cheese sticks. To do this, roll them into two rectangles on a worktop dusted with flour. Brush one rectangle with beaten egg yolk and sprinkle with grated cheese. Cover with the second dough rectangle and roll with the rolling pin so the dough layers stick together. Brush with beaten egg yolk, cut into strips, and bake on a sheet of baking paper for about 10 minutes (indirectly on the Baking Stone) at 200°C.
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