Blackened Salmon Tarts With Mango Salsa
The inspiration for this Salmon Tart came from a photo I had in my file. I have a big collection of food photos going back about twenty years and I have no idea where I saved them from. I had been wanting to create this dish since I started my blog, because it was so pretty, and recently I had some good mangoes on hand and I decided to get busy. The photo showed pea shoots and I really liked the way they looked, so I went on a big hunt to find some. Ralphs, Bristol Farms and Whole Foods didn’t have any and I finally discovered them at a nearby Korean market. I found the Pillsbury pie crust at Bristol Farms, which is a big circle of dough rolled into a tube, and the salmon roe was finally located at Whole Foods. It took me about a week to collect everything I needed. Actually my first set of mangoes died and had to be replaced. But today I had everything I needed, at last.
I made the tart shells about a week ago and stored them in an air-tight container at room temperature. Above you can see the unbaked and baked shells. The tart pans I used were 3 3/4 inches in diameter on the bottom and 4 inches at the widest on top. I made a paper template circle 5 1/2 inches in diameter to cut out the dough rounds with a paring knife. I cut parchment paper circles 3 3/4 inches in diameter to line the inside of the dough. I used the paring knife to trim the excess dough from the pan rims so it was flush. I used aluminum pie weights, but you can use rice or dried beans if you prefer. I stored the tart shells in the pans so they wouldn’t break. I think the next time I make these I will make some pate brisee so there will be that buttery flavor component.
When I was making this, I tasted as I went along to see how the different parts fit together. As soon as the salmon was out of the pan, I put a bite in a big spoon with some creme fraiche and mango salsa to see how it worked together. And Lynne said, it was damn good. It occurred to me that just those three ingredients together in a Chinese soup spoon would make a really delicious amuse-bouche. Maybe garnish it with a wisp of pea shoot. (Sorry for subjecting you to my stream of consciousness here.) I had a lot of fun with this project, so I hope you enjoy the photos.
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Blackened Salmon Tarts With Mango Salsa
Serves 4
2 sheets purchased pie dough (I used Pillsbury), homemade pate brisee , or 4 savory tart cases
Mango Salsa
1 teaspoon brown sugar or palm sugar
1 tablespoon lime juice
2 teaspoons Thai fish sauce
1 mango, 3/8-inch dice (about 1 cup)
½ English cucumber, peeled, seeded, 3/8-inch dice (3/4 cup)
2 small red chilies, seeds removed, finely chopped (1 ½ tablespoons)
1 tablespoon cilantro, finely chopped
3 tablespoons red onion, very small dice
Blackened Salmon
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon dried oregano, rubbed
½ teaspoon ground allspice
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon cayenne
2 4-ounce skinless, boneless salmon fillets
1 tablespoon olive oil
Garnish to serve
3/4 cup crème fraiche or sour cream
2 tablespoons orange salmon caviar (optional)
Pea shoots, or other greens
1. Preheat oven to 400 degrees F.
2. Use the pastry to line four 4-inch tart pans with removable bottoms. Prick the bases with a fork and place on a sheet pan. Chill for 30 minutes.
3. Line pastry shells with parchment paper circles the diameter of the bottom and fill with pastry weights or rice. Blind bake for 10 minutes, then remove paper and weights. Bake for 5 more minutes or until golden. Cool.
4. In a small bowl, mix the palm sugar, lime juice and fish sauce together. Mash the sugar against the side of the bowl with a spoon until it is incorporated. For the salsa, combine the diced ingredients in a bowl and pour the lime juice mixture over. Stir to coat ingredients and chill until ready to serve.
5. For the salmon, combine spices in a shallow bowl. Coat the salmon in mixture and chill for 30 minutes.
6. Heat olive oil in a pan over medium high heat. Cook salmon for 2 minutes each side or until blackened all over, but not burned.
7. Spoon crème fraiche into tart cases. Flake the salmon into pieces and divide among the tarts. Top with salsa and caviar. Garnish with pea shoots or other greens. Serve.
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Welcome to Cook & Be Merry
Hello! My name is Lynne Hemer, and I am a woman obsessed with food and cooking, in search of new, unusual, exotic, and sublime ingredients and recipes. I love reading cookbooks, taking cooking classes, going to restaurants, photographing food, and blogging about it all! I hope you enjoy my website as much as I enjoyed creating it.
Feel free to contact me at lynne@cookandbemerry.com
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When is your coffee table book out? I expect an autographed copy (and a catered book signing)!
Gorgeous, colorful and healthy…. my kind of food! I have a mango tree in my backyard. Bonus!
I second Adair’s comment!! These look absolutely wonderful Lynne and I can’t wait to try them!
These are so beautiful! Such an elegant and I am sure delicious dish…
Have a great weekend
How did you manage to get all of those little tarts to look so perfect? Mine are always a bit “rustic”:) I love the combination of flavors, and the colors are amazing. I thoroughly enjoyed your post with many senses (I only wish I had a chance to taste, too:)
Absolutely stunning. I like the addition of the fish sauce to the mango salsa. Making it the perfect citrusy accompaniment for that beautiful salmon.
me three… complex flavor combo- and an interesting blackening spice, no cayenne- that’s different, i like it. cute little pie weights. i have a lot of little tart shells just like this they are so cute.
Enjoy? I’m drooling! These are just stunning, my friend. I loved hearing about how you came to create these jewels too. Thank you for sharing with me tonight, my sweet woman. I hope that you have a wonderful week full of laughter, love and good food. As always, I’m leaving tonight feeling inspired by your creativity and kindness.
These look GORGEOUS. I’m loving your recipes, but they seem a little past my skill level, but giving me ideas for when I feel confident enough to step outside my comfort zone 🙂
I can tell you had a lot of fun with this one. It’s a good thing you have an entire collection to refer back to!
I love the colors you’ve got going on there… as well as your very “scientific” approach to what would work.
Bravo.
[K]
I am so drooling right now!! Your photos are fantastic, and your lovely meal looks so beautiful!! I love all the pretty colors, and I’ve always been fond of pairing hot/spicy with something sweet. I love mango salsa, and it’s been awhile since I’ve made it. Seeing yours is making me crave some!
You’ve definitely whetted my appetite and the meal is something I would love to make this summer!
This is magnificent! Truly a stunningly beautiful dish…the supermodel of tarts! We would like to share this with our Facebook and Twitter followers, with a link here so they can see your photos and the recipe, of course. We invite you to LIKE our Facebook page at http://www.facebook.com/jadeasiangreens. We <3 pea shoots (we call them Dau Miu), and all other Asian greens. Well done, Lynne!
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