Salmon tart or individual salmon tarts
For the tart: 200gr soft margarine, 1 egg
2 teaspoons baking powder, flour all purpose -
as much as it takes for a soft dough.
For the filling: 1 small yogurt (strained), 1 philadelphia
Cottage cheese light, 2 tablespoons mayonnaise light,
1 tablespoon mustard, 1 medium carrot, 1 pack smoked salmon,
dill(optional), crushed walnuts (optional).
Knead all the tart’s ingredients together, the margarine cold straight from the fridge. Make a soft dough and spread it in a buttered baking pan (28-30 cm), at the sides too and dab it with a fork all over. Put the pan in the thermofan oven, bake it at 200 degrees for about half an hour. When it is ready, allow to cool. In a bowl mix all the ingredients for the filling (the carrot thinly grated) except the salmon and the nuts. Empty the filling in the pan and spread it, on the top of the filling put the salmon allover and scatter the walnuts and the tart is ready.
There are alternatives, if you like: you can replace salmon with tuna (without any liquid of course) or replace it with pieces of pre-cooked chicken which must be mixed in the filling and on the top you scatter grated parmesan cheese and baked mushrooms.
Try them and you will be excited.