Fragile – handle with care..

salmontart_tomsalad_182

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

 Serves 6

300gms puff pastry
2 fillets of fresh salmon (1.5kg)
200gm thick cream
60gms butter
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.

raw_salmon_tart_170

I can’t remember where I originally found this recipe. I sincerely apologise for not crediting the author.

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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2013, Bad Habits, Baking, Cookery Writers, Cooking, Cream, Crunchy tart of raw salmon and cream, Cuisine bourgeoise, Digital photography, Dill, Eggs, Emotion, Excellence, Fish, fish cookery, food, Food and Photography, Food photographer, France, friendship, harmony, Photography, Recipes, Salmon, tart, Uncategorized, Writing, yolks and tagged , , , , , . Bookmark the permalink.

41 Responses to Fragile – handle with care..

  1. Mad Dog says:

    That sounds delicious!
    Pass the parcel 😉

  2. cecilia says:

    What a delicious morsel that will be. But alas i do not grow salmon.. maybe next month!! c

  3. 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.

  4. margaret21 says:

    Oh yum. I seriously like the look of this. Note to self. Try very soon.

  5. I… want…. this. Looks like a perfect idea for brunch, with some champagne. Nice end to the week!

  6. What a great name for a recipe … how can you go wrong with that?
    Bon weekend!

  7. And again, you have caught me right before lunchtime. My leafy green salad will pale in comparison to this lovely thing.

  8. Oh, you so hit my heart-strings. Grav lox with caramelized onions? Just add a few capers and I am so in.

  9. Absolutely mouthwatering and wonderfully photography! Maybe I should start a counterpoint blog to yours featuring greasy spoon and junk food! 🙂

  10. I know I’d love it, but the rest of my family would bothered by the raw salmon. It’s really their loss.

  11. Michelle says:

    I’m not a great fan of salmon, but clearly I need to reconsider. Beautiful!

  12. Sally says:

    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?!

  13. melanie says:

    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: 🙂
    http://balauru.wordpress.com/2013/09/07/missin-the-icelandic-yummy-food/

  14. Alas, fragile does not survive in my kitchen. I am ham fisted. But it was lovely to see it done properly. Beautiful photos.

  15. This is stunning in look and flavour I’m sure 🙂

  16. 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 🙂

  17. ChgoJohn says:

    I’m so glad you chose to go with the tart. This was quite a dish that you prepared, Roger.

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