Laxtårta - Salmon Tarte
Whenever Christmans, Easter or Midsummer comes around, the traditional foods and flavours become very important in our family. I do try to challenge fate sometimes by introducing something new. This Easter, I made this Salmon Tarte, which passed the test and was approved by the clan. It would work really well for midsummer, or any smörgåsbord.
75 g butter
200 g dark bread, such as kavring
200 g cold smoked salmon
1 small red onion, finely chopped
250 g quark (if you are in an area where quark is sold "wet" like sour cream, then use ricotta instead)
3 dl sour cream
3 dl sour cream
0.5 dl chopped dill
2 tbsp horseradish freshly grated
4 gelatin sheets
sliced, cold smoked salmon rolled into "roses"
Melt the butter and let it cool. Pulse the bread in a food processor until it turns to crumbs. Add butter and mix.
Pour into a spring form baking tin, approx 24 cm diameter. Press the crumb mixture down with your hands to form a crust that covers the bottom and part way up the sides of the tin. Let it rest in the fridge at least an hour.
Finely chop salmon and onion. Mix together with quark, sour cream, dill and horseradish. Season to taste.
Soak the gelatin sheets in cold water approx. 5 minutes. Lift up and melt on a low heat, according to instructions on the packaging.
Mix in about 3 tbsp of the salmon mixture and stir together with the gelatin. Pour this mix into the remaining salmon mixture and combine thoroughly.
Spread this over the prepared crust. Cover with plastic wrap and let it set in the fridge, for a minimum 4 hours.
Garnish with salmon rosettes, lemon slices and dill sprigs. Serve and enjoy!