by Chef Michael Salmon
yields 12 pieces
7 oz sliced smoked salmon, reserving 2 oz for garnish
1/4 cup minced red onion
2 Tablespoons capers
1 hard boiled egg, chopped finely
3 scallions finely sliced, green part only
2 Tablespoons chopped fresh dill
1/4 cup sour cream
1 Tablespoon whole grain mustard
2 teaspoons lemon juice
1/4 teaspoon ground black pepper
fresh dill sprigs for garnish
caviar for garnish (optional)
- Roll the chilled pastry dough out on a lightly floured surface until it is a 1/8 inch thick rectangle. Spray 12 five-inch barquette (boat shaped) molds lightly with nonstick vegetable spray and arrange them on the table to form a similar sized rectangle area. Drape the pastry gently over the molds and roll over the top with a rolling pin, cutting the dough into the forms. Gently press the dough into the molds. Continue with the remaining barquette molds.
- Line the filled shells with a small piece of parchment paper and fill with pie weights or dried beans. Bake in a 350 degree oven for 15 minutes, or until the shells begin to brown lightly. Carefully remove the weights/beans and parchment and bake for another 10 minutes. Cool on a rack for at least 10 minutes before removing the pastry from the molds. Cool completely.
- Finely chop 5 oz of the smoked salmon and place in a medium sized mixing bowl with the minced red onion, capers, chopped egg, sliced scallions, chopped dill, sour cream, lemon juice and black pepper. Mix to combine.
- Fill the chilled barquette molds with a teaspoon of the smoked salmon filling and cover the top with a small slice of smoked salmon. Garnish the top with a small sprig of fresh dill and a dab of caviar if desired.
1 1/3 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 stick (4 Tablespoons) chilled, unsalted butter
1/3 cup vegetable shortening
1/4 cup cold water
1. In a mixer, combine the flour and salt. Cut the butter into fine cubes and mix into the flour until it resembles a fine meal. Add the shortening and mix for 30 seconds. Add the water and mix only until it combines. Do not overwork. Remove from the mixer and wrap in plastic wrap.
2. Refrigerate for at least 2 hours.