Smoked Salmon Barquettes Recipe

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Smoked Salmon Barquettes
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Ingredients
13
Count
Nutrition
46
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Make dough: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  2. Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  3. Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square. Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Make barquette shells: Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square. Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds. Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds. Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.
  5. Preheat oven to 375°F.
  6. Arrange barquette molds close together in shallow pan and cover with parchment. Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes. Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more. Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.
  7. Prepare filling while shells bake and cool: Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes. Stir in salmon, sour cream, butter, zest, and pepper.
  8. Assemble barquettes: Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.
  9. Cooks' notes: • Dough can be chilled up to 1 day. Before rolling out, let stand at room temperature until slightly softened, about 20 minutes.
  10. • Barquette shells can be baked 2 days ahead and kept in an airtight container at room temperature.
  11. • Hors d'oeuvres can be assembled 30 minutes ahead and kept at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 46.44 Kcal (194 kJ)
Calories from fat 10.99 Kcal
% Daily Value*
Total Fat 1.22g 2%
Cholesterol 3.41mg 1%
Sodium 83.42mg 3%
Potassium 46.71mg 1%
Total Carbs 6.82g 2%
Sugars 0.46g 2%
Dietary Fiber 0.55g 2%
Protein 1.72g 3%
Vitamin C 4.2mg 7%
Iron 0.2mg 1%
Calcium 9.1mg 1%
Amount Per 100 g
Calories 230.17 Kcal (964 kJ)
Calories from fat 54.48 Kcal
% Daily Value*
Total Fat 6.05g 2%
Cholesterol 16.92mg 1%
Sodium 413.52mg 3%
Potassium 231.54mg 1%
Total Carbs 33.81g 2%
Sugars 2.3g 2%
Dietary Fiber 2.75g 2%
Protein 8.52g 3%
Vitamin C 20.6mg 7%
Vitamin A 0.1mg 0%
Iron 1mg 1%
Calcium 45.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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