The addition of the above caveat to a parcel, emotion, relationship or political situation will rarely induce the suggested care in those who are commissioned to handle it. Such a warning demands that it should be examined roughly and shaken hard, so that the sound of it breaking can confirm its advertised fragility. We succumb to the irresistible temptation to judge for ourselves just how fragile might be this object that has been signally pointed out as weak and vulnerable. Testing its fragility to breaking point is our default setting which accounts for a great deal of the woe that surrounds us.
As it would be too enervating to continue in that vein, I thought I might introduce you to a deliciously fragile raw salmon tart.
Warm, crunchy tart of raw salmon and thick cream with melted onions
300gms puff pastry
2 fillets of fresh salmon (1.5kg)
200gm thick cream
Salt and pepper
2 egg yolks
Heat the oven to 200C.
Chop the onions finely and sweat them in butter over a medium heat without letting them brown, for 30 minutes. Drain with a sieve. Once cooled, mix the onions into the cream and season well.
Slice the salmon fillets very, very finely. You will need a very good knife – a serrated ham knife works extremely well.
Roll out the pastry and paint, twice over, with the egg yolks. Once the coating has dried, bake the tart for 10 – 12 minutes until the pastry is brown and brittle ( brittle is very like fragile, so remember what I wrote earlier in this post!) Cool the pastry on a rack.
Spread the cream and onion mix over the crisp, golden puff pastry, which should still be warm from the oven. On top of this place the sliced raw salmon. Dill or fish eggs can be added, if you like, but I think it works best as it is.
I can’t remember where I originally found this recipe. I sincerely apologise for not crediting the author.
That sounds delicious!
Pass the parcel 😉
What a delicious morsel that will be. But alas i do not grow salmon.. maybe next month!! c
I guess the prairies are not known for their huge herds of grazing, wild salmon:)
I love salmon and this would hit the spot. Great post. There is some quirk about human nature that causes people to do the opposite of handling with care. Strange.
Oh yum. I seriously like the look of this. Note to self. Try very soon.
It’s wonderful that something so simple tastes so good.
I… want…. this. Looks like a perfect idea for brunch, with some champagne. Nice end to the week!
Champagne would be ideal. We have a lot of Cremants here which are cheap and delicious. I think we drank a Cremant de Vouvray which cost 6€ and was just right.
It’s all about the simple things, right!
What a great name for a recipe … how can you go wrong with that?
It’s not that snappy, but it says what it is:)
And again, you have caught me right before lunchtime. My leafy green salad will pale in comparison to this lovely thing.
It would go well with a leafy green salad:)
Oh, you so hit my heart-strings. Grav lox with caramelized onions? Just add a few capers and I am so in.
Capers are a good idea…when aren’t they a good idea:)
Absolutely mouthwatering and wonderfully photography! Maybe I should start a counterpoint blog to yours featuring greasy spoon and junk food! 🙂
That would be excellent Christian. Become the Edward Hopper of food photographers.
Ha – what a brilliant idea! 🙂
I know I’d love it, but the rest of my family would bothered by the raw salmon. It’s really their loss.
A lot of people have a problem with that.
I’m not a great fan of salmon, but clearly I need to reconsider. Beautiful!
It’s surprisingly good.
Is this a veiled interpretation of how to handle the situation in Syria? Or am I reading too much into this and it’s just a beautiful tart recipe?!
You’re absolutely right. Syria and every other part of our lives.
Hi F,P & F! 🙂 I’ve landed here via Janet and I’m glad to have come across your yummy blog… 🙂 I cook almost the same “stuff” with Norwegian smoked salmon but no onions… 🙂
– – –
My very best, greetings from Toulouse, France and have a delicious week-end! 🙂 Mélanie NB
today, I’m missin’ the Icelandic fish: 🙂
Thanks very much for passing by my blog. The recipe would work very well with good smoked salmon. Here, on the Atlantic coast of France, we get very good fish….it’s a bit hard to compete with Iceland:)
A beautiful meal!
Thanks for that…glad you liked it. I just can’t remember where I got the recipe from. It wasn’t you, was it? 🙂
Alas, fragile does not survive in my kitchen. I am ham fisted. But it was lovely to see it done properly. Beautiful photos.
I think fragile, in your case, survives in all the important places, Kate.
This is stunning in look and flavour I’m sure 🙂
It’s a very good recipe, Tandy, trust me:)
Gorgeous and I have a beautiful piece of salmon left over from making ceviche. Helps to partly freeze it before slicing it “waffer” thin I find 🙂
Good tip. I bought a wonderful chunk of salmon from the fishmonger in the little village on Ile d’Oleron where we were staying. It sliced perfectly with a ham knife. It was delicious:)
Ooh I’d forgotten the ham knife (well, we have a jamon one) but I’m prone to slicing my fingers with that one 😦
That’s the one, fingers and salmon, thus: fish fingers:)
I’m so glad you chose to go with the tart. This was quite a dish that you prepared, Roger.
The great thing, JOhn, is that it looks great, tastes great and is not difficult to put together.