Smoked Salmon Tarts.

Ingredients of Smoked Salmon Tarts

1. You need of filling.
2. You need 400 grams of Spinach (fresh).
3. You need 200 grams of smoked salmon.
4. You need 200 grams of pichtach nuts.
5. Prepare 1 cup of boursin cuisine (fine herbs).
6. Prepare 2 of onion.
7. You need 1 of bullion block.
8. Prepare 1 of Maggie.
9. It’s 4 clove of garlic.
10. You need of other.
11. You need 1 box of France pastry.
12. Prepare 1 of oil.
13. It’s 1 of egg.
14. You need 1 tbsp of water.
15. Prepare of kitchen tools.
16. You need 1 of crème brulé cups.
17. You need 1 of kitchen brush.

Smoked Salmon Tarts instructions

1. shop onion, press garlic and glaze with spinach in frying pan.
2. drain excessive moisture.
3. add crushed bulioncube and splash of Maggie.
4. add bousine quisine and let simmer on low heat for 10 minutes.
5. take pan off the stove and let the mixture cool for 15 min to thicken.
6. peal pistache nuts and crush in plastic bag with bottom of a pan or rolling pin.
7. add crushed nuts to mixture.
8. grease crème brule cups.
9. slice smoked salmon in small parts.
10. role out France pastry squares to increase surface.
11. lay pastry in cups, with excessive overlay, to close them later.
12. fill half of the cup with spinach mixture, top of with smoked salmon. Close party..
13. mix egg withe with water and lightly brush pastry with this mixture for glossy finish.
14. bake salmon tarts as described in French pastry instructions.
15. let the trats cool down for a while before taking out of the cup. (WARNING crème brule cups wil be HOT).