SMOKED SALMON TARTLETS

with Pineapple Salsa Curd

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 500g Seafrost Sliced Atlantic Smoked Salmon (80732)
  • 50 mini tartlet shells
  • Lemon, to serve
  • Micro herbs, to serve

Pineapple Salsa Curd

  • 400g pineapple, peeled and cored
  • 2 gelatine leaves
  • 40ml lime juice
  • 250g caster sugar
  • 5 Caterers’ Choice Medium Bulk Eggs (81480)
  • 230g unsalted butter
  • 200ml thickened cream
  • Green jalapeño sauce
  • Cornish Natural Sea Salt Flakes, to taste (164146)
  • Caterers’ Choice Cracked Black Pepper, to taste (55769)

METHOD

1.

Separate Seafrost Atlantic Smoked Salmon slices and cut into strips. Place salmon strips into tartlet shells at right angles to form a cross, allowing excess to fall over the sides. Blow torch the edges of the salmon until scorched

2.

Meanwhile blend pineapple until smooth and strain through a sieve. Soak gelatine in lime juice until soft. Combine 200ml of the pineapple with sugar and place on a low heat until sugar is dissolved. Whisk Caterers’ Choice Medium Bulk Eggs and butter until frothy. Add the juice mixture, then cook over a low heat stirring constantly with a silicone spatula. Cook until thick and smooth (probe temperature 78°C), then chill to 5°C

3.

Whip cream until peaked and fold into pineapple mixture. Season to taste with jalapeño sauce, Cornish Natural Sea Salt Flakes and Caterers’ Choice Cracked Black Pepper

4.

To serve, pipe pineapple curd into salmon tart shells and top with lemon and micro herbs

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