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Salmon, Potato and Sea Bean Tart

Salmon, Potato and Sea Bean Tart
Fresh ingredients from both sea and land are united in this unusual, but satisfying recipe. Sea beans, with their fresh, briny flavor, firm yet delicate wild-caught salmon and creamy fingerling potatoes are enveloped in crisp phyllo pastry. A sprinkling of brightly flavored dill pollen ties it all together!
Ingredients:

4 green onions, thinly sliced
½ lb small fingerling potatoes, peeled, cooked and quartered
½ lb sea beans, trimmed of any woody stems
8 - 10 oz wild salmon, skinned and cut into ½ inch cubes
Salt & freshly ground pepper
Phyllo dough (thawed over night in the fridge)
¼ cup olive oil
1 tsp dill pollen or fennel pollen

Directions:

 

Pre-heat the oven to 350 degrees. Bring a pan of unsalted water to boil and blanch the sea beans for 1 minute, then drain and plunge into cold water. Drain well. Toss the green onions, potatoes, salmon and sea beans together with 1 Tbsp olive oil, then season with salt and pepper (careful with the salt  - sea beans are naturally VERY salty).

Brush the bottom of an 8x8 inch baking pan with olive oil. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 4-6 layers, depending on how thick you want the crust.

Place the salmon, potato and sea bean mixture on top of the phyllo dough. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 4-6 layers, depending on how thick you want the crust.

Bake in the preheated oven about 30-40 minutes or until golden brown on top. Sprinkle with dill or fennel pollen and allow to cool slightly. Slice and serve.

 

 



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com