Ingredients for Tart
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling
1 Medium Potato - cut into tiny cubes
75 Grams Grated Cheese
To Poach the Salmon
200 Grams Norwegian Salmon fillet
½ Cup Milk
200 Grams Norwegian Salmon fillet
½ Cup Milk
1 Fresh Red Chilly
3 Garlic Cloves
¼ Teaspoon Salt or to taste
For the Dill Sauce
200 Ml Milk
2 Tablespoons Corn Flour½ Tablespoon Butter
¼ Teaspoon Black Pepper powder
For the Dill Sauce
200 Ml Milk
2 Tablespoons Corn Flour½ Tablespoon Butter
¼ Teaspoon Black Pepper powder
¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing
Method
Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.
For filling
Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side.
Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the Dill Sauce
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Dill sauce is ready.
Place the potato cubes on the baked mini tarts
then add the prepared salmon mixture over it
add Dill Sauce
sprinkle a little grated cheese
garnish with dill leaves.
Preheat the air fryer for 4 minutes at 140°C, and bake until golden, 7 minutes or till the cheese melt and edges are golden.
Enjoy.
Labels: Salmon, Norwegian, Mini Tarts, Potato, Flaked Fish, Dill Sauce, Dill, Seafood/Fish, Air Fryer, Baked, Fish Friday
A Pinch of Nutmeg powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing
Method
For filling
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the Dill Sauce
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Dill sauce is ready.
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