Smoked Salmon with Green Pea & Cashew Nut Pesto Tart Shells

Name: Smoked Salmon with Green Pea & Cashew Nut Pesto Tart Shells
Prep time: 30 min
Total time: 30 min
Yield: 1 - 2
Ingredients: 50g smoked salmon; 30g basil; 100g canned green peas; 60g cashew nuts; A handful of viola flowers; 20g micro basil; 20g salmon caviar; 10 tart shells; 3 tbsp olive oil; Salt & pepper to taste

Drogo

Servings

1 - 2

Prep Time

30 minutes

These elegant smoked salmon tart shells make an impressive addition to any canapé spread. Crisp edible tart shells are filled with vibrant green pea and cashew nut pesto, then topped with rich, smoky salmon for a delicious combination of fresh, creamy and savoury flavours.

Finished with delicate salmon caviar, fragrant micro basil and edible viola flowers, these mini smoked salmon tarts are as beautiful as they are delicious. The sweetness of the peas and nuttiness of the cashew nut pesto provide a wonderful contrast to the rich smoked salmon, while the crisp pastry shell adds satisfying texture.

Whether you're planning a dinner party, drinks reception or special celebration, these smoked salmon canapes are an easy way to create an elegant salmon canape with minimal fuss. Prepare the edible tart shells and pesto ahead of time, then assemble just before serving for a sophisticated bite-sized appetiser.

Ingredients

Smoked Salmon with Green Pea & Cashew Nut Pesto Tart Shells

50g smoked salmon
30g basil
100g canned green peas
60g cashew nuts
A handful of viola flowers
20g micro basil
20g salmon caviar
10 tart shells
3 tbsp olive oil
Salt & pepper to taste

Directions

Method

Step 1, Make the Pesto: In a food processor or blender, combine the basil leaves, canned green peas and cashew nuts. Gradually add the olive oil while blending until the mixture becomes a smooth pesto consistency. Season with salt and pepper to taste and set aside.
Step 2, Assembly of Mini Tart Shells: Spoon the prepared pesto mixture into each tart shell, filling them to the top. Thinly slice the smoked salmon into strips or pieces. Place 2 pieces of smoked salmon on top of the pesto in each tart shell, arranging them decoratively.
Step 3, Garnish: Top each tart with a small dollop of salmon caviar (salmon eggs). Garnish the tarts with micro basil leaves and viola flowers to add colour and freshness.
Step 4, Serving: Arrange the assembled and garnished tartlets on a serving platter. Serve immediately as an appetiser or a light snack.