Salmon and Fennel Tartlets

Salmon and Fennel Tartlets

The rich flavor found in these Salmon and Fennel Tartlets make them an excellent contender for your teatime favorite.

Salmon and Fennel Tartlets
Yield: 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
  1. Preheat oven to 450°.
  2. 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.
  3. Bake until edges are golden brown, 5 to 7 minutes. Remove tartlets from pan. Let cool on a wire rack.
  4. 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.
  5. Finely chop fennel into very small pieces. Set aside.
  6. 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.
  7. 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.
  8. In a small bowl, combine remaining 1 teaspoon mustard and honey, whisking until smooth and creamy.
  9. Evenly divide warm fennel mixture among tartlet shells. Place a salmon rose on each tartlet, and brush with honey-mustard glaze.
  10. Garnish with a fennel frond, if desired.
  11. 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.


 From, May/June 2013

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May June 2013


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