recipes
Red Salmon Creme Tarts
serves 20
15 min prep
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ingredients
| 2 x 120g logs fresh goat's cheese, roughly chopped 415g can John West Red Salmon, drained and liquid reserved 2 tablespoons chopped fresh parsley 20 Lavosh breads (medium sized) 1 large red capsicum, roasted, peeled and cut into thin strips 2 tablespoons Leggo's Pesto - Sundried Tomato Fresh basil leaves for garnish |
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instructions
step 1
Place goat's cheese, ¼ cup reserved red salmon liquid and parsley in a bowl, stir until thick and creamy. Flake John West Red Salmon into chunky pieces and reserve.
step 2
Thinly spread creamy goat's cheese over each Lavosh bread. Top with salmon pieces, red capsicum strips and a small dollop of Leggo's Pesto. Garnish with a basil leaf just before serving.
recipe tip
Assemble tarts just prior to serving. Goat's cheese spread can be made the day before required and refrigerated. Place salmon into a sealed container and refrigerate. Red capsicum can be roasted, skinned, sliced and stored in the refrigerator up to 4 days before use.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 346kJ (83Cal) | 734kJ (175Cal) |
| Protein | 5.8g | 12.4g |
| Fat - Total | 3.8g | 8.0g |
| - Saturated | 1.6g | 3.4g |
| Carbohydrate | 6.1g | 12.9g |
| - Sugars | 0.9g | 2.0g |
| Dietary Fibre | 0.4g | 0.9g |
| Sodium | 201mg | 426mg |
| Potassium | 51mg | 107mg |
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Red Salmon Creme Tarts
Red Salmon Creme Tarts
ingredients
2 x 120g logs fresh goat's cheese, roughly chopped
415g can John West Red Salmon, drained and liquid reserved
2 tablespoons chopped fresh parsley
20 Lavosh breads (medium sized)
1 large red capsicum, roasted, peeled and cut into thin strips
2 tablespoons Leggo's Pesto - Sundried Tomato
Fresh basil leaves for garnish
instructions
step 1
Place goat's cheese, ¼ cup reserved red salmon liquid and parsley in a bowl, stir until thick and creamy. Flake John West Red Salmon into chunky pieces and reserve.
step 2
Thinly spread creamy goat's cheese over each Lavosh bread. Top with salmon pieces, red capsicum strips and a small dollop of Leggo's Pesto. Garnish with a basil leaf just before serving.
serves 20 15 min prep recipe tip
Assemble tarts just prior to serving. Goat's cheese spread can be made the day before required and refrigerated. Place salmon into a sealed container and refrigerate. Red capsicum can be roasted, skinned, sliced and stored in the refrigerator up to 4 days before use.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au