Recipe: Salmon and California Raisin Tart

MANILA, Philippines — Do you like salmon? You’ll love salmon even more with this Crusted Salmon with Raisin and California Caper Jam, which Chef Sau del Rosario prepared for a recent Grape Administrative Committee (RAC) event held at his own restaurant, Sawsaw.

Salmon en Croute with California Raisin-Caper Jam

INGREDIENTS:

For the marinated salmon:

1 pc. salmon fillet (1 kg.)

100g of salt

100g of sugar

Orange zest

Dill

Pepper

PROCEDURE:

1. Mix all the seasonings together

2. Cover the salmon with spice sauce and refrigerate for at least 6 hours.

3. Wash the marinade off the salmon and pat dry with a paper towel. Reserve in the refrigerator.

For the stuffing:

100 g California raisins

100g capers

50g onions

100 ml olive oil

50 ml of white wine

200 g puff pastry

1 egg (egg wash)

PROCEDURE:

1. Brown the onions in olive oil, then add the California raisins and capers. Deglaze with white wine and let the liquid reduce for 2 minutes.

2. Mix the mixture and let it cool completely before assembling the pie.

3. Line the puff pastry into the mold. Fill it with stuffing and salmon. Close the tart with another piece of puff pastry. Cool well before cooking.

4. Brush the prepared tart with egg wash.

5. Bake in a preheated oven at 175°C for 45 minutes.

6. Serve with a small salad drizzled with lemon vinaigrette.

Makes 4 servings.

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