TO DRINK: A creamy, oaked chenin blanc has both pear and nutty characters, and its richness will complement the creamy remoulade
Tartlet of pear and walnut remoulade with smoked salmon and caviar
Ingredients
- PASTRY
- 100g flour
- 100g butter
- 15ml (1 tbsp) milk
- 10g fresh chives and coriander, chopped
- salt, to taste
- 1 large egg
- REMOULADE
- 250ml (1 cup) mayonnaise
- 60ml (¼ cup) grainy Dijon mustard
- 5ml (1 tsp) sweet paprika
- 5ml (1 tsp) Cajun spice
- 2ml Tabasco
- 1 large garlic clove, smashed and minced
- FILLING
- 150g smoked salmon
- 100g (1 cup) walnuts
- 2 ripe pears
- black caviar, to garnish
- coriander sprouts, to garnish
Instructions
1
Preheat the oven to 180°C.
2
Combine the flour and 50g of butter and rub between your fingers until a crumbly consistency has been reached. Add the milk, herbs, salt and egg and knead until a dough is formed. Use the remaining 50g of butter to grease 12 foil tartlet cases.
3
Roll the dough into 20g balls and press the dough into the tartlet cases. Bake blind in the oven until golden brown, about 15 – 20 minutes. Set aside to cool on a wire rack.
4
Mix all of the ingredients for the remoulade and pipe a little into the bottom of the baked tartlet cases.
5
Thinly slice the smoked salmon and place about 15g on one side.
