These tarts are a delicious blend of salmon and leeks, enhanced with Asian-inspired flavors. The flaky pastry encases a savory filling, making these tarts a delightful addition to any meal.
Ingredients
- 300g fresh salmon, skinless and boneless, finely chopped
- 2 leeks, white and light green parts only, finely chopped
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 2 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 Tbsp rice vinegar
- 1 Tbsp honey or maple syrup
- 1 Tbsp cornstarch
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- 1 tablespoon vegetable oil for cooking
- 400g puff pastry
- Some flour for rolling out the pastry
Instructions
In a bowl, mix together soy sauce, oyster sauce, sesame oil, grated ginger, minced garlic, rice vinegar, honey (or maple syrup), and cornstarch. This will be your marinade and sauce.
Place the finely chopped salmon in the marinade. Ensure the salmon is well-coated. Let it marinate for at least 15-20 minutes.
Heat vegetable oil in a pan over medium-high heat.
Add the chopped leeks and sauté until they start to soften.
Add the marinated salmon (with marinade) to the pan. Cook for 3-4 minutes or until the salmon is cooked through. Stir gently to combine with the leeks.
Taste and adjust the seasoning if necessary.
Allow the filling to cool before using it in your pastry.
Preheat the oven to 180°C.
Roll out the pastry on a lightly floured surface to approximately 3mm thickness.
Using a cookie cutter, cut out circular pieces of dough that fit snugly into your muffin or tart tray.
Place the dough circles into the tray cavities and fill each with the filling.
Bake in the preheated oven for 20 – 30 minutes or until the tarts are done.
Once cooked, sprinkle with sliced green onions and sesame seeds.
