Smoked Salmon Fennel And Herbed Mascarpone Tart Recipes

Steps:

• Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
• Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
• In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
• Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
• In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
• On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
• Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
• To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

Steps:

• Boil the potato slices for about 10 mins until just tender, then drain. Roughly chop the leaves from the dill, then beat into the eggs, along with 1 tbsp mascarpone or soft cheese. Season to taste.
• Heat the oil in a small frying pan - around 20cm across is ideal - then add the cooked potatoes, frozen peas and the egg mixture. Leave to set on a low heat for about 7 mins, pushing the mix around the pan every so often so it cooks evenly. Heat grill to high.
• Once the tortilla is firm underneath, but still a little wobbly on top, drape the salmon over the top and dot with the remaining cheese. Season with black pepper, then flash under the grill until just set. Serve with a green salad.

Steps:

• Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
• Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
• Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

Steps:

• In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.