Salmon and Shrimp Tart
(Percentage of daily recommendation)
|Calorie||1,129 kcal||(54 %)|
|Protein||59.13 g||(60 %)|
|Fat||79.17 g||(68 %)|
|Carbohydrates||50.93 g||(34 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.71 g||(6 %)|
|Vitamin A||723.96 mg||(90,495 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||3.78 mg||(32 %)|
|Vitamin B₁||0.47 mg||(47 %)|
|Vitamin B₂||0.77 mg||(70 %)|
|Niacin||14.51 mg||(121 %)|
|Vitamin B₆||0.52 mg||(37 %)|
|Folate||48.7 μg||(16 %)|
|Pantothenic acid||2.19 mg||(37 %)|
|Biotin||3.28 μg||(7 %)|
|Vitamin B₁₂||9.66 μg||(322 %)|
|Vitamin C||12.15 mg||(13 %)|
|Potassium||1,066.67 mg||(27 %)|
|Calcium||251.73 mg||(25 %)|
|Magnesium||67.52 mg||(23 %)|
|Iron||3.25 mg||(22 %)|
|Iodine||15.42 μg||(8 %)|
|Zinc||2.19 mg||(27 %)|
|Saturated fatty acids||44.5 g|
- For covering
- ½ Lettuce (such as Lollo Bianco)
- 200 grams precooked shrimp
- 1 organic Lime
- 200 grams Smoked salmon
- Cress (for garnish)
- freshly ground white peppers
- For the dough
- 200 grams Pastry flour
- 1 teaspoon salt
- 1 egg
- 140 grams cold butter
- vegetable oil (for the tart pan)
- Pastry flour (for the work surface)
- Legume (for blind baking)
For the dough: In a bowl, mix the flour with the salt and make a well in the center. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Oil a tart pan with a removable bottom.
On a floured surface roll the dough out slightly larger than the pan and fit it into the pan, pressing into the bottom and up the sides to form a high edge. Cover with parchment paper and fill with dried legumes. Bake until the tart shell is light brown, about 25 minutes. Remove from the oven, remove the parchment paper and the beans and let cool.
For the cream: Rinse the dill, finely chop together with the cress and stir into the cream cheese. Stir in the lime zest and juice, season with salt and pepper. Cover the bottom of the tart shell with half of the cream, refrigerate at least 1 hour.
For the filling: Rinse the lettuce and spin dry. Rinse the shrimp and pat dry. Cut the lime into wedges.
Place the lettuce in the tart pan, cover with the remaining cream, the salmon and the shrimp. Top with the lime wedges and watercress and serve with pepper.