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Smoked Eel Tartlets with Herb Crème - Image 1

Smoked Eel Tartlets with Herb Crème

French cuisineEuropean cuisineBelgian cuisine
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Smoked Eel Tartlets with Herb Crème

Paling in 't groen

Prep: 25 min • Cook: 15 min. A modern appetizer that creatively reimagines the classic Belgian dish 'Paling in 't groen'. These flaky tartlet shells are generously filled with succulent smoked eel and a vibrant, creamy herb sauce. Inspired by the traditional green sauce, this sophisticated bite offers a lighter, contemporary take.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
12
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

Tartlet Shells

  • 1lb puff pastry(thawed if frozen)
  • 1 pc egg(beaten, for egg wash)

Herb Crème

  • 8oz cream cheese(softened)
  • 1/2 cup parsley(fresh, finely chopped)
  • 1/4 cup chives(fresh, finely chopped)
  • 1 tsp lemon zest(finely grated)
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper(freshly ground)
  • 6oz smoked eel(flaked, skin removed)

Garnish (Optional)

  • fresh dill sprigs
  • edible flowers

Instructions

Prepare Tartlet Shells

  1. Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or tartlet molds.
  2. Unroll the puff pastry sheet and cut out circles slightly larger than the openings of your muffin tin or tartlet molds.
  3. Gently press the pastry circles into the prepared molds, ensuring they fit snugly.
  4. Prick the bottom of each pastry shell with a fork a few times to prevent puffing.
  5. Brush the edges of the pastry with the beaten egg wash.
  6. Bake for 12-15 minutes, or until golden brown and puffed. If the centers puff up too much, gently press them down with the back of a spoon once out of the oven.
  7. Let the tartlet shells cool completely in the molds before carefully removing them.

Make Herb Crème

  1. In a medium bowl, combine the softened cream cheese, chopped parsley, chopped chives, lemon zest, and lemon juice.
  2. Season with salt and freshly ground black pepper to taste.
  3. Mix until well combined and creamy. You can use a spatula or a hand mixer on low speed for a smoother consistency.

Assemble Tartlets

  1. Gently flake the smoked eel into bite-sized pieces, ensuring all skin is removed.
  2. Spoon or pipe a generous amount of the herb crème into each cooled tartlet shell.
  3. Top the herb crème with pieces of flaked smoked eel.
  4. Garnish with fresh dill sprigs or edible flowers, if desired.

Nutrition

Servings
12
Serving size (imperial)
1.8 oz
NutrientPer servingPer 100 gTotal (12 servings)
Calories150.5 kcal301 kcal1,806 kcal
Protein3.2 g6.4 g38.4 g
Fat12.1 g24.2 g145.2 g
Carbs7 g14 g84 g

Tips

  • Ensure puff pastry is well-chilled before cutting to achieve the flakiest results.
  • Blind baking the tartlet shells with pie weights can help prevent the centers from puffing too much.
  • Serve these tartlets chilled or at room temperature as an elegant appetizer or part of a larger buffet.

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