Quail Egg Salmon Tarts

Make it a dinner party to remember next these gourmettarts. Parmesan pastry makes them new special.

The ingredient of Quail Egg Salmon Tarts

• 200g can red salmon drained bones and skin discarded flaked
• 1 tbsp finely chopped flat leaf parsley
• 2 tbsp whole egg mayonnaise
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 8 quail eggs cooked in boiling water for 3 4 minutes for hard boiled halved
• 1 punnet mustard cress or chopped flat leaf parsley to decorate
• 175g plain flour
• 50g parmesan grated
• 110g unsalted butter
• 1 egg yolk

The Instruction of quail egg salmon tarts

• for pastry whiz flour parmesan butter and a pinch of salt in a food processor to combine amass yolk and 2 tablespoons chilled water then whiz until mixture forms a sleek slick ball enclose in plastic wrap and chill for 30 minutes after that roll out to 2 3mm thick all but a floured surface use to line eight 8cm loose bottomed tartlet pans chill for 30 minutes
• preheat oven to 200u00b0c line tarts subsequent to baking paper and fill like pastry weights or uncooked rice bake for 15 minutes after that separate paper and weights and cool
• use a fork to mash salmon taking into consideration parsley mayonnaise zest and juice season considering salt and pepper divide join up in the course of the tarts then summit zenith subsequently a halved quail egg service garnished following cress or parsley

Nutritions of Quail Egg Salmon Tarts

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