Creamy Smoked Salmon & Caviar Tart | Restaurant-Style Plating at Home

Ingredients:

For the filling:

· Salmon — 2 whole fillets
· Shallot — 1
· White wine — 240 ml
· Salt — 300 g
· Green onions

For the sauce:

· Egg yolks — 2
· Mustard — 1 tbsp
· Juice of ½ lemon
· Vegetable oil — 200–250 ml
· Wine vinegar — 10–30 ml

For the tart:

· Puff pastry — 2 sheets
· Butter for greasing
· Baking weights (soybeans, peas, rice)

Additionally:

· Black caviar
· Edible flowers for garnish

Instructions:

Making the sauce:

1. In a blender cup, combine 2 egg yolks, mustard, lemon juice, vegetable oil, and wine vinegar.
2. Blend with an immersion blender until smooth.

Preparing the filling:

1. Prepare the salmon by removing all bones with kitchen scissors.
2. Place one fillet skin-side down in a deep baking dish, cover generously with salt, and let sit for 1–3 hours. Place the other fillet skin-side up on a rack and pour boiling water over it to loosen the skin.
3. Remove the salt from the first fillet, transfer to parchment paper, and smoke on a grill for ~1 hour until golden.
4. Dice the second fillet. In a saucepan, combine finely chopped shallot, wine, and diced salmon. Cook the salmon for 2–3 minutes, then drain excess liquid through a sieve.
5. In a bowl, flake a portion of the smoked salmon with a fork. Add the poached diced salmon, sauce, and finely chopped green onions. Mix until uniform.

Making the tart shell:

1. Stack two puff pastry sheets and roll them out.
2. Cut a strip matching the height of a perforated pastry ring. Grease the ring with butter and attach the pastry strip to its sides. Use the same ring to cut out the tart base from the pastry.
3. Line the ring with parchment paper, fill with baking weights, and place on a parchment-lined baking sheet. Bake for 40 minutes at 180°C.

Assembling the dish:

1. Without removing the tart from the ring, fill it with the salmon mixture. Top with a layer of black caviar and garnish with flowers. Carefully remove the ring.

Enjoy your meal!