Recipe - Salmon Tartlets

8 Rounds puff pastry; 2mm
thick and 10 cm
; in diameter
1 cup Italianstyle tomato sauce;
(tomato coulis) ,
; about
2 tablespoon Olive oil
1 Anchovy fillet; finely
chopped
3 Black olives; pitted and
chopped
Freshly ground black pepper
30 g Fresh salmon; thinly cut or sliced up
; (about 5mm thick) ,
; about
1 small Sprig lemon thyme finely
chopped
Salt
15 Green olives; finely chopped
,
; about
A few sprigs of chervil

Place rounds of puff pastry on an oven sheet.

In a small bowl mix tomato sauce with 1 tsp olive oil, the chopped anchovy
fillet and the black olives and season with black pepper. Thinly spread a
little of this tomato preparation in the centre of each pastry round,
leaving a margin of about 1 cm at the edge. Bake pastry rounds in a hot
oven until done. This takes about 15 mins.

Meanwhile, coat salmon with 1 tbsp olive oil and lemon thyme and season
with salt and pepper. Gently place salmon slices onto cooked pastry rounds
to garnish each attractively. Brush the sides of the pastry with the
remaining olive oil. Place tartlets in oven for a few minutes until salmon
just starts to change colour. Serve sprinkled with chopped olives and a few
sprigs of chervil.

Converted by MC_Buster.

Per serving: 2410 Calories (kcal); 179g Total Fat; (66% calories from fat);
29g Protein; 174g Carbohydrate; 3mg Cholesterol; 1773mg Sodium Food
Exchanges: 11 One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
35 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.