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Recipes

Honey Maple Smoked Salmon Mini Tart Flambée

Sweet, slowly caramelized onions, tart crème fraiche, and rich honey maple smoked salmon work together to delight the senses in this light and flaky party snack. This dish comes together quickly, and is appropriate for all occasions. We suggest using our honey maple smoked salmon, but this appetizer works just as well made with most varieties of our hot smoked salmon, or our cold smoked salmon.

Directions

Prebake the filo dough shells as per their instructions. Set aside to cool.

In a bowl mix onions and salt. Toss together so slices separate.

Preheat large sauté pan to medium heat.

Add butter to the pan, melt, then add onions. The pan may seem very full, but as the onions turn sauté, they will cook down.

Turn the pan to medium low, and stir occasionally for about 60 - 90 minutes, or until onions are browned and caramelized. If they look dry, start to stick to the pan, or begin to burn, add 1 teaspoon of water at a time.

Once done, set aside, and let cool; it should yield about ½ cup. These will keep in a tightly sealed container in the refrigerator for 1 week.

Fill the tart shell halfway with a small dollop of crème fraiche, then a pile of onions. Top with salmon. Garnish with a few picked thyme leaves.

Finish with black pepper.

Honey Maple Smoked Salmon Mini Tart Flambée

Prep Time

10min

Cook Time

25min

Serves

24people

Ingredients

  • 24 mini filo dough shells (store bought, prebaked)
  • 1 pound white onions (cut in half lengthwise), sliced
  • 1⁄2 teaspoon salt
  • 1 1⁄2 tablespoon unsalted butter
  • 4 ounces crème fraîche
  • 4 ounces Honey Maple Hot Smoked Salmon, flaked
  • Fresh thyme leaves (to garnish)
  • Freshly ground black pepper (to finish)


Sweet, slowly caramelized onions, tart crème fraiche, and rich honey maple smoked salmon work together to delight the senses in this light and flaky party snack. This dish comes together quickly, and is appropriate for all occasions. We suggest using our honey maple smoked salmon, but this appetizer works just as well made with most varieties of our hot smoked salmon, or our cold smoked salmon.

Ingredients

  • 24 mini filo dough shells (store bought, prebaked)
  • 1 pound white onions (cut in half lengthwise), sliced
  • 1⁄2 teaspoon salt
  • 1 1⁄2 tablespoon unsalted butter
  • 4 ounces crème fraîche
  • 4 ounces Honey Maple Hot Smoked Salmon, flaked
  • Fresh thyme leaves (to garnish)
  • Freshly ground black pepper (to finish)


Directions

Prebake the filo dough shells as per their instructions. Set aside to cool.

In a bowl mix onions and salt. Toss together so slices separate.

Preheat large sauté pan to medium heat.

Add butter to the pan, melt, then add onions. The pan may seem very full, but as the onions turn sauté, they will cook down.

Turn the pan to medium low, and stir occasionally for about 60 - 90 minutes, or until onions are browned and caramelized. If they look dry, start to stick to the pan, or begin to burn, add 1 teaspoon of water at a time.

Once done, set aside, and let cool; it should yield about ½ cup. These will keep in a tightly sealed container in the refrigerator for 1 week.

Fill the tart shell halfway with a small dollop of crème fraiche, then a pile of onions. Top with salmon. Garnish with a few picked thyme leaves.

Finish with black pepper.

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