Downloads:Salmon and Fennel Tartlets
Makes 24 tartlets
1 (14.1-ounce) package refrigerated pie dough (2 sheets)
3 tablespoons butter, divided
2 cups (¼-inch) sliced fennel
2 tablespoons water
2 tablespoons all-purpose flour
1 cup whole milk
¼ teaspoon salt
2 teaspoons English mustard*, divided
1 teaspoon minced fresh fennel fronds
1 (4-ounce) package smoked salmon†
2 tablespoons honey
Garnish: fresh fennel fronds
• Preheat oven to 450°.
• Unroll pie dough on a lightly floured surface. Using a 2½-inch square cutter, cut 24 squares from pie dough, rerolling scraps as necessary. Press each dough square into a well of a 12-well square mini cheesecake pan, trimming excess edges to form a neat square. Refrigerate for 30 minutes. Prick dough with a fork to prevent puffing during baking.
• Bake until edges are golden brown, 5 to 7 minutes. Remove tartlets from pan. Let cool on a wire rack.
• In a medium nonstick sauté pan, heat 1 tablespoon butter over medium-high heat. Add fennel, and cook over high heat, 2 to 3 minutes, stirring often. Add water. Cover pan, and reduce heat to low. Cook, stirring occasionally, until fennel is soft, tender, and lightly golden, approximately 5 minutes. Let cool slightly.
• Finely chop fennel into very small pieces. Set aside.
• In a small nonstick sauté pan, melt remaining 2 tablespoons butter over medium-high heat. Add flour, whisking constantly until well blended, 1 to 2 minutes. Reduce heat to low. Add milk, and cook until a smooth and creamy sauce forms, whisking constantly. Add salt, 1 teaspoon mustard, cooked fennel, and minced fennel fronds, stirring until incorporated. Remove from heat and set aside.
• Cut salmon into 24 (2-x-½-inch) strips. Form salmon strips into rose shapes by rolling up and flaring out edges slightly. Set aside.
• In a small bowl, combine remaining 1 teaspoon mustard and honey, whisking until smooth and creamy.
• Evenly divide warm fennel mixture among tartlet shells. Place a salmon rose on each tartlet, and brush with honey-mustard glaze.
• Garnish with a fennel frond, if desired.
• Serve immediately.
*We used Coleman’s Original English Mustard.
†We used Echo Fall’s Smoked Scottish Salmon.
MAKE-AHEAD TIP: Tartlet shells may be made a day in advance and stored at room temperature in an airtight container. Fennel mixture may also be made in advance. Refrigerate in an airtight container for up to a day. Reheat mixture over low heat before using, whisking until creamy and adding more milk, 1 teaspoon at a time, if necessary. Make salmon roses early in the day, cover with damp paper towels, and refrigerate until needed.