Zucchini and Leek Tartlets with Marinated Salmon

Zucchini and Leek Tartlets with Marinated Salmon


You do not have to spend a ton of money to have a five star dinner. Try this recipe for Courgette and Leek Tartelettes with Home-Made Marinated Salmon . This rich and flavorful appetizer combines a hearty meal on a budget. Be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving. We hope you and your loved ones enjoy this dish as much as we do.


200 grams salmon fillets (fresh)
1 can smoked sea salt
2 leeks
1 zucchini (small)
extra-virgin olive oil
4 sheets phyllo pastry
200 grams marinated salmon


1For the salmon marinade. begin marinating process about 2-3 days before preparing any dish or consuming.
2In a container, place a base of smoked salt.
3Place salmon skin side on top of the salt, sprinkle with dill and cover with another generous layer of salt.
4Cover with plastic wrap and refrigerate for a couple of days.
5Rinse salt from fish and pat dry.
6The salmon is now ready to use.
7Dice leek and zucchini.
8Heat oil in a pan and sauté leek and zucchini over low heat.
9For the tartlets, lightly brush the filo pastry sheets with oil and sprinkle with dill.
10Using a dough cutter, cut the filo pastry in circles and group them in fours.
11Press pastry sheets into the wells of a muffin pan and bake it at 180°C (approximately 350°F) for 7-8 minutes.
12Cool pastry shells on a rack.
13Fill the tartlets with vegetables and top each with 1-2 pieces of salmon.
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