Individual tartlets served with a salad garnish make an attractive entree. The fish filling used here is very light; whisked egg whites are folded into the sauce producing an airy soufflé-like texture. Serve straight from the oven.
Lynn Lewis and Joachim Wahnschaffe
FOR THE PASTRY
125 g (1 cup) plain flour
55 g (¼ cup) butter, chilled and diced
2 tablespoons cold water
FOR THE FILLING
25 g cornflour
170 ml (2/3 cup) milk
About 180g (2/3 cup) tinned skinless, boneless pink salmon, drained and flaked
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 eggs, separated
175g (4 cups) mixed salad leaves
1 red capsicum, seeds removed, cut into thin strips
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Sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then sprinkle over 2 tablespoons cold water. Mix with a round-bladed knife to form a dough. Gather into a smooth ball, wrap in cling film and chill for at least 30 minutes.
Blend the cornflour with 2 tablespoons milk to make a smooth paste. Heat the remaining milk to the boiling point; pour a little hot milk into cornflour mixture, stirring well. Add the mixture to the milk in the pan. Bring to the boil and stir until the sauce thickens. Reduce the heat and leave to simmer gently for 2 minutes.
Lightly beat the egg yolks in a mixing bowl. Remove the pan from the heat and gradually pour the hot sauce into the egg yolks, whisking constantly. Stir in the salmon, dill and chives; add salt and black pepper to taste. Set aside.
Preheat oven to 200°C. Divide the pastry into 6 equal pieces. Roll out each piece thinly to line 6 individual 9cm non-stick tartlet tins with loose bases.
Prick the pastry cases several times with a fork. Place the tins on a baking sheet and line the tins with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove the paper and beans; bake for a further 5 minutes or until the pastry is lightly golden. Allow the tins to cool, then carefully remove the tartlet cases from the tins and place them back onto the baking sheet.
Whisk the egg whites until stiff and fold them into salmon mixture. Spoon the filling into the cases and bake for 15 minutes or until well risen and golden.
Serve immediately on individual plates, garnished with the salad leaves and capsicum strips.
Try this, too…
• Instead of salmon, use tinned tuna in spring water, well drained. • Serve the tartlets cold for an easy picnic dish. Although they will not have a soufflé appearance, they will still taste delicious.
To make SOUFFLÉD SPINACH AND PARMESAN TARTLETS, • Heat 125g frozen spinach over low heat until thawed. • Squeeze out excess moisture and add spinach to the sauce with ½ teaspoon grated nutmeg; omit the salmon, dill and chives. • Stir in egg yolks and 2 tablespoons freshly grated Parmesan cheese. Fold in egg whites; bake as for the main recipe. • Serve with salad leaves and cherry tomatoes.