Zucchini And Leek Tartlets With Marinated Salmon

1. 1

   For the salmon marinade. begin marinating process about 2-3 days before preparing any dish or consuming.

2. 2

   In a container, place a base of smoked salt.

3. 3

   Place salmon skin side on top of the salt, sprinkle with dill and cover with another generous layer of salt.

4. 4

   Cover with plastic wrap and refrigerate for a couple of days.

5. 5

   Rinse salt from fish and pat dry.

6. 6

   The salmon is now ready to use.

7. 7

   Dice leek and zucchini.

8. 8

   Heat oil in a pan and saute leek and zucchini over low heat.

9. 9

   For the tartlets, lightly brush the filo pastry sheets with oil and sprinkle with dill.

10. 10

    Using a dough cutter, cut the filo pastry in circles and group them in fours.

11. 11

    Press pastry sheets into the wells of a muffin pan and bake it at 180u00b0C (approximately 350u00b0F) for 7-8 minutes.

12. 12

    Cool pastry shells on a rack.

13. 13

    Fill the tartlets with vegetables and top each with 1-2 pieces of salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.