Sockeye Salmon & Pink Currant Tartlet with Herb Goat Cheese
Prep time: 
Cook time: 
Total time: 
Serves: about 12 tartlet rounds, with extra salmon leftover
 
A pretty pink pairing of fresh summer pink currants & in-season, fresh sockeye salmon, come together with herb goat cheese, a little fresh spinach and a buttery, crispy biscuit round to make for one, awesome tartlet. The bright flavors of pink currants are softened slightly by turning them into a honey balsamic citrus compote for topping our tart! A great, summer app!
What to get:
  • 1 cup fresh pink currants, trimmed & rinsed
  • ½ pound fresh, wild sockeye salmon fillet
  • 1 4oz package herb crusted, soft goat cheese
  • 1 can large, flaky biscuit dough (in can)
  • 12 fresh leaves, small baby spinach
  • white wine
  • WeOlive honey white balsamic vinegar (subtle, much lighter than regular balsamic)
  • orange for zesting
  • dried dill weed
  • WeOlive Meyer Lemon extra virgin olive oil
  • cayenne pepper
  • S&P
For making pink currant compote:
  • ~3 T white wine
  • ~ 1 tsp orange zest
  • pinch sea salt
  • ~ tsp sugar
  • ~ tsp honey white balsamic vinegar
For making salmon marinade:
  • ¼ cup white wine, like Chardonnay
  • 1 tsp dried dill
  • ½ tsp orange zest
  • 1 T Meyer lemon-infused EVOO
  • 2 tsp honey white balsamic vinegar
  • ⅛ tsp cayenne pepper
  • S&P to taste
What to do:
  1. Preheat oven to 350.
  2. Check salmon fillet for bones, and debone as necessary.
  3. De-stem, rinse and drain fresh currants.
Marinate Salmon:
  1. In medium bowl, combine all marinade ingredients above and stir well. Add in salmon fillet, flesh side down into marinade. Cover with plastic wrap and let sit till cooking.
Make currant compote:
  1. in small saucepan on stove, let currants cook on low, adding wine, zest, salt, sugar and balsamic. let cook down slowly and thicken, stirring occasionally.
  2. Once liquid reduces and compote thickens remove from heat and set aside in a separate bowl.
Cook Salmon:
  1. In medium skillet on stove, cook salmon skin-side down, adding all marinade juices into pan. Cook medium-low and cook till salmon slightly pinkness and flakes with a fork.
  2. Add a lid to cook through in the thicker portions as needed (Mine was a thicker slice and took about 15 minutes).
  3. Meanwhile on large baking sheet, prepare to bake biscuit rounds by carefully separating each raw biscuit segment from can. into ~3, thinner tartlet rounds for baking (lightly spray oil baking sheet before placing dough).
  4. Bake thinner rounds in oven until browned.
  5. Remove and let cool on top of stove.
  6. When all is cooked separately ready to assemble tartlets.
Assemble tartlets on warm biscuit rounds:
  1. Place ample herb goat cheese on each warm round
  2. to cheese add small, fresh spinach leaf, some cooked salmon, another small spinach leaf and top with ample pink current compote.
  3. Repeat for each and serve lightly warm, so cheese will slightly melt.
Notes:
These slightly warm tartlets get their crispy/buttery crust element using easy, canned biscuit dough, which you can peel into thinner rounds. When dealing with your salmon, be careful to check for bones. My cut had a large spine of them running through. You can cook fish first and remove, but I remove with kitchen tweezers first, and the bones in salmon can be a little stubborn to pull out! Once you get them out of there, the fish is good to marinate.

My currants were quite tart still, so adding a little sugar & the slight sweetness of the honey white balsamic, helped to mellow them to the perfect flavor for our salmon.

Let the biscuit rounds get thoroughly browned & cooled slightly before topping.
Serving size: about 2-3/person
Recipe by the dinnervine at http://www.dinnervine.com/2012/07/pink-currant-sockeye-salmon-tartlet/