"Hunger is the best sauce in the world."--Cervantes

Salmon Tart Recipe

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This recipe for Salmon Tart, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Thursday, March 6, 2008


1 small onion
1 Tbsp. margarine or butter
1 15 1/2 oz. can red salmon, drained, flaked and skin and bones removed
1 8 oz pkg. cream cheese, softened
3 eggs
2 Tbsp. white wine vinegar
1 Tbsp snipped fresh dill or 1/2 dried dillweed.
Dill-Parmesan Crust
Dairy sour cream
Fresh dill sprigs (optional)
Salmon caviar (optional)

Cook onion in hot margarine in a small saucepan till onion is tender. In a blender container of food processor bowl combine onion mixture, salmon , cream cheese eggs, vinegar, and dill. Cover and blend or process till mixed
Prepare and bake Dill-Parmesan Crust as directed below. Place the pastry lined tart pan on a baking sheet and return to the oven rack. Pour filing into the crust.
Bake in a 325 oven for 25 to 30 minutes or till the center appears nearly set when shaken. Cool. Cover with plastic wrap; chill 4 to 48 hours.
To serve, dollop with sour cream. Garnish with dill sprigs and caviar, if desired.

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