Smoked Salmon Tart

Are you looking for a unique appetizer, or a breakfast, lunch or dinner entree  for the upcoming St. Patrick's Day or Easter holidays?  A Smoked Salmon Tart is delicious, easy to make,and perfect for any time of the year.

You can use your favorite brand of smoked salmon, either domestic or imported, as long as it is boneless and non oily.  I also look for a low sodium brand, so I would not use a salty lox style salmon. 

The savory crust contains cheese and ground almonds which makes it flaky and delicious. Although I made this in a eight inch, removable bottom tart pan, this recipe creates enough filling and dough that you could bake it in a regular pie plate if your prefer.

Smoked Salmon Tart

Crust:

1 1/2 cups flour

1/2 cup grated Gruyere or ementhal cheese

1/2 cup unsalted butter, chilled and diced

1/4 tsp. salt

1/3 cup ground almonds

Filling:

8 oz. smoked wild salmon,sliced in small strips

3 eggs, beaten

1 cup sour cream

1/4 cup plain  yogurt

8 oz. creamy goat cheese

1 tbsp. grated red onion (optional)

1 tbsp. chopped fresh tarragon (optional) I used chopped fresh rosemary

1 tbsp. fresh lemon juice

3 drops Tabasco

Preparation

Preheat oven to 400 degrees.

Prepare crust:

Crush 1/3 cup of almonds in food processor or food mill
Cut butter into flour, add salt, cheese and almonds and blend until crumbly.
Press into bottom and sides of a buttered standard-size tart pan or pie plate. Reserve some crumbs for top of tart if desired.

Prepare Filling:

In food processor, pulse sour cream, yogurt and goat cheese until blended.
Add 1/2 beaten eggs, pulse until incorporated, add remaining eggs, pulse until blended.
Add smoked salmon and pulse until blended, but with some small bits of salmon still visible.
Add Tabasco,lemon juice, onion and tarragon. Blend in with spatula.

Pour into prepared tart shell, cover with remain crumbs.Bake in the middle of oven for 30-45 minutes, depending on your oven. When top rises and is brown, it's done.
Remove from oven and let sit at least 10 minutes before serving. 
Cut into small slices if serving as an appetizer, or larger slices for an entree.

I'm in Colorado this week visiting my son, daughter-in-law and grandson, so please forgive me if my visits to your blog or replies to comments are a little sporatic.  I'll catch up with everyone when I'm back home in a few days.  Thanks!