Ingredients
- 2 Tablespoons 2 Tablespoons vegetable oil
- 2 2 leeks, trimmed and chopped (about 2 cups)
- 2 teaspoons 2 teaspoons minced garlic
- 1/4 cup 1/4 cup chopped fresh thyme
- 2 Tablespoons 2 Tablespoons chopped fresh parsley
- 2 Tablespoons 2 Tablespoons chopped fresh chives
- 8 oz. 8 oz. Alaska Smoked Salmon, flaked
- 1-1/2 cups 1-1/2 cups shredded Swiss or Emmenthaler cheese
- 2 Tablespoons 2 Tablespoons dried regular or Italian bread crumbs
- 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 1 package 1 package (17 oz.) frozen puff pastry, thawed
- 1 1 egg beaten with 1 Tablespoon water
Servings:
Units:
Instructions
- In large pan, cook leeks and garlic in oil over medium heat until leeks are soft, stirring occasionally. (Add water, if necessary, to
- prevent scorching.) Stir in herbs; cook 2 minutes. Remove from heat.
- In a bowl, combine Alaska Smoked Salmon, cheese, bread crumbs and cayenne pepper. Lightly stir in vegetable mixture.
- Preheat oven to 400F. Divide and roll out puff pastry to fit 10-inch tart pan. Fit one pastry sheet into dish. Add filling; top with
- remaining pastry sheet. Trim and seal edges; brush with egg wash. Bake for 25-30 minutes or until puffed and golden.
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