French Salmon Tart

Ingredients

• a slice of salmon of moderate thickness
• about an ounce of butter
• two tablespoonfuls of creamy Bechamel sauce
• salt
• pepper
• aromatic spice
• plain short-crust paste
• puff paste
• beaten egg-yolk

Method

1. 1

   Remove the skin from a slice of salmon and cut it into neat fillets.

2. 2

   Free the trimmings from skin and bone, and pound them in a mortar with a few chopped mushrooms and about an ounce of butter.

3. 3

   When smooth, incorporate two tablespoonfuls of creamy Bechamel sauce, and season with salt, pepper and aromatic spice.

4. 4

   Line a flan or French tart mould with plain short-crust paste; prick the bottom with a fork and spread over the prepared mixture.

5. 5

   Arrange the fillets of salmon on top; sprinkle over some chopped parsley and seasoning, some lemon juice and oiled butter; cover with a layer of puff paste; ornament the surface and brush over with beaten egg-yolk.

6. 6

   Bake in a moderate oven for forty minutes.

7. 7

   Remove the cover carefully and take off the fat which has accumulated.

8. 8

   Have ready a ragout of prawns or large shrimps, which place on the top of the salmon fillets.

9. 9

   Replace the paste crust cover, dish up, and serve very hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 21. The excerpt below is the record exactly as published.

FRENCH SALMON TART TYEMOVE the skin from a slice of salmon of moderate thickness and cut it into neat fillets. Free the trimmings from skin and bone, and pound them in a mortar with a few chopped mushrooms and about an ounce of butter. When smooth, incorporate two tablespoonfuls of creamy Bechamel sauce, and season with salt, pepper and aromatic spice. Line a flan, or French tart mould, placed on a baking sheet, with plain short- crust paste ; prick the bottom Avith a fork and spread over the prepared mixture. Upon this arrange neatly the fillets of salmon ; sprinkle over some chopped parsley and seasoning, some lemon juice and oiled butter ; cover with a layer of puff paste ; ornament the surface with the aid of a knife, and brush over with beaten egg-yolk

Cook this with the app: pantry check, scaling, and the assistant.