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Salmon and Onion Tart

A warm, hearty choice that’s easy to prepare and sure to satisfy the taste buds.

Imperial
Ingredients
1 can (213 g) Gold Seal Sockeye Salmon, drained, skin & bones removed if desired
1 tbsp extra virgin olive oil
1 cup thinly sliced onions
1 cup thinly sliced leeks, whites only
1/2 tsp cinnamon
1/2 cup cream cheese
1 cup shredded cheddar cheese
1 cup shredded jalapeño jack cheese
4 eggs
 1 can evaporated milk
 8 sheets phyllo pastry
  • Chef's Tips

    Add smoked Gouda cheese instead of the cheddar for a fuller flavour.

    Directions

    1. In a fry pan over med/high heat add olive oil and warm for 1-2 minutes. Add onions and leeks, sauté for 3-5 minutes until onions soften. Turn heat off and add cinnamon and cream cheese and stir until cheese is melted. Set aside.
    2. Place phyllo sheets in a nonstick 9” x 9” pan, cutting away the extra phyllo outside of the pan.  Add the onion and cream cheese mixture in the pastry, crumble salmon on top and add the shredded cheddar & jalapeno cheese.
    3. In a separate bowl whisk the eggs and milk together and pour over onions and salmon.
    4. Bake for 25 - 30 minutes until a mixture is set. Bring out of the oven and let stand for 3 minutes before cutting.
  • YIELD:

    Serves 6

    TIME:

    Prep: 30 mins
    Total: 1 hr

    Nutritional Values
    Calories
    528
    Fat
    36 g
    Sat Fat 19 g
    Carbs 21 g
    Protein 29 g
    Fibre 1 g
    Cholesterol 196 mg
    Sodium 699 mg
    Sugar 1 g
    Calcium 589 mg

 

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