Hot Smoked Salmon Filo Tarts With A Green Salad Wit

Name: Hot Smoked Salmon Filo Tarts With A Green Salad With Parmesan Shavings.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon of olive oil.; 25 grams of room temperature butter plus extra for the filo pastry.; 1 onion finely chopped.; 2 leeks thinly sliced.; 1 garlic clove, crushed.; Salat and pepper.; Small handful of basil finely chopped.; Small handful of chives finely chopped.; 4-6 sheets of filo pastry.; 150 grams sour cream.; 4 eggs, lightly beaten.; 2-3 tablespoons of finely grated parmesan.; 200 grams hot smoked salmon.; To Serve:; Large handful of green lettuce.; Extra shaved parmesan.; Extra virgin olive oil.

Servings: persons

1 tablespoon of olive oil.
25 grams of room temperature butter plus extra for the filo pastry.
1 onion finely chopped.
2 leeks thinly sliced.
1 garlic clove, crushed.
Salat and pepper.
Small handful of basil finely chopped.
Small handful of chives finely chopped.
4-6 sheets of filo pastry.
150 grams sour cream.
4 eggs, lightly beaten.
2-3 tablespoons of finely grated parmesan.
200 grams hot smoked salmon.
To Serve:
Large handful of green lettuce.
Extra shaved parmesan.
Extra virgin olive oil.

1
In a large saute pan heat the oil with the 25 grams of butter, until sizzling.
2
Add onion and leeks and sweat until cooked and translucent but not brown.
3
This will take 6-8 minutes.
4
Stir in the garlic.
5
Season.
6
Cook for a further minute, then remove from heat.
7
Cool slightly, then stir in the chopped herbs.
8
Set aside.
9
All above can be done in advance and refrigerated.
10
Pre heat oven to 180c.
11
Melt the extra butter.
12
Lightly butter 6 individual pie tins, or tartlet tins.
13
Cut each filo sheet into six equal squares, large enough to fit the tins.
14
You will need 24 squares.
15
Brush each square with butter.
16
Layer four sheets of pastry into each tin.
17
Cover with a damp tea towel and set aside.
18
In a separate bowl mix sour cream, eggs and grated cheese.
19
Add the cooled leek mixture and stir to combine.
20
Flake a little salmon into each of the pie tins, but leave some to put on top as well.
21
Divide the egg mixture between the tins.
22
Then flake the remaining salmon over the top.
23
Bake 22-25 mins or until lightly golden, and the egg mixture is just set.
24
Remove from the oven and sprinkle the baby lettuce and parmesan shavings over the top.
25
Drizzle with olive oil, if you wish before serving.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon of olive oil., 25 grams of room temperature butter plus extra for the filo pastry., 1 onion finely chopped., 2 leeks thinly sliced., and more.

Yes, Hot Smoked Salmon Filo Tarts With A Green Salad With Parmesan Shavings. falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot Smoked Salmon Filo Tarts With A Green Salad With Parmesan Shavings.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions