Delicious puff pastry tarts with potatoes, salmon, caviar and sour cream. A few things I like more than a nice sandwich to take with two fingers and end up in two bites: I think starting a dining providing guests with a glass of sparkling wine and an appetizer, small but delicious, Nibbles is a great omen for dinner. Obviously the bread in question must have certain characteristics: be crisp, flavorful, seasoned well and nice to see. This is one of my favorites, also because you prepare in no time: a simple disc of puff pastry topped with thin slices of potatoes, a smoked salmon tartare, sour cream and fish eggs. A delicate but delicious and bright colors: How about as appetising finger food for Valentine's day? It, however, limited to two per person, otherwise you will eat only what and farewell dinner!
Ingredients for 6 people:
- 250 grams of ready-made puff pastry (or if you want to prepare it at home follow my recipe by clicking here)
- 1 yellow-fleshed potato, not great
- 200 grams of smoked Scottish salmon
- 50 grams of lumpfish ROE, of trout or salmon
- 100 grams of sour cream (If you want to make it at home found here the recipe, easy but be prepared the day before)
- salt and pepper
- extra virgin olive oil as required
- enough chives
- a little lemon juice
- an egg yolk to brush the dough
Preheat oven to 200 degrees static.
Derive from the puff pastry twelve disks (preferred diameter, but remember you must be canapes, not pizza!) with the help of a pastry rings. Peel the potato, wash and slice it thinly with a mandolin: should be so thin as to be almost transparent. Wash the slices of potato under running water to remove the excess starch, dry well, season with extra virgin olive oil, salt and pepper.
Brush each disk of pastry with egg yolk and arrange over a layer of potatoes (3 sheets should suffice), then bake for 15 minutes or until the pastry won't be puffy and Golden and crisp potatoes.
Meanwhile coarsely chop the salmon knife, season with extra virgin olive oil, papá, the lemon juice and a pinch of finely chopped chives.
When the sheets are ready, Let cool slightly and place over each salmon tartare tartlet. Garnish with sour cream and eggs of fish and serve. Bon appétit!
THE PAIRING: We suggest a so-called volcanic wine, volcanic wine, coming from Basilicata and, in particular, from Rionero in Vulture, in the province of Potenza. In these volcanic territories, the Cantine del Notaio produce a white called “The Collection“: a wine made from grapes Aglianico, Fiano, Sauvignon and Chardonnay, fermented in barrels and then in steel. Smells of yellow flowers, honey and acacia; its taste is fresh and harmonious, with notes of hazelnut and citrus, and a pleasantly bitter.