Poached Salmon Tarts with White Wine Dill Hollandaise

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This recipe appeared in the Winter 2007 issue of Texoma Living!.

-1 large salmon fillet with skin on bottom of fillet
-1 pkg. dried Hollandaise sauce
-1 pkg. frozen pastry shells, thawed
-2 cups frozen spinach, thawed
-½ cup white wine, divided use
-½ cup of water
-2 TBS. lemon juice, divided
-1 TBS. Salt Free It’s a Dilly (found in the spice aisle)
-1 tsp. garlic powder, divided

Spray the bottom of a large pan with cooking spray. Place salmon into pan, skin side down. Sprinkle It’s a Dilly and garlic powder over salmon. Pour 1/4 cup of wine and 1/2 cup water into the pan. Cover pan with foil and bake at 250 for 45 minutes. In a small pan over medium heat, cook spinach according to package direction with 1 TBS. lemon juice. Cook Hollandaise sauce to package directions. When sauce is done, remove from heat and add ¼ cup wine and lemon juice. Whisk to incorporate. Cook pastry shells according to package directions and set aside.

Creating the tart:
Spoon 1 tsp. cooked spinach into a cooked pastry shell. Using a fork, tear poached salmon into large, bite-size pieces. Stack 3 to 4 pieces of salmon onto the spinach. Spoon Hollandaise sauce over tart. Repeat process until all pastry shells are used. Place tarts on a serving tray. Sprinkle tops of tarts with It’s a Dilly for presentation. Serve warm.

Recipe provided by Chef Cathy Zeis

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