TO DRINK: A creamy, oaked chenin blanc has both pear and nutty characters, and its richness will complement the creamy remoulade
Tartlet of pear and walnut remoulade with smoked salmon and caviar
- 100g flour
- 100g butter
- 15ml (1 tbsp) milk
- 10g fresh chives and coriander, chopped
- salt, to taste
- 1 large egg
- 250ml (1 cup) mayonnaise
- 60ml (¼ cup) grainy Dijon mustard
- 5ml (1 tsp) sweet paprika
- 5ml (1 tsp) Cajun spice
- 2ml Tabasco
- 1 large garlic clove, smashed and minced
- 150g smoked salmon
- 100g (1 cup) walnuts
- 2 ripe pears
- black caviar, to garnish
- coriander sprouts, to garnish
Preheat the oven to 180°C.
Combine the flour and 50g of butter and rub between your fingers until a crumbly consistency has been reached. Add the milk, herbs, salt and egg and knead until a dough is formed. Use the remaining 50g of butter to grease 12 foil tartlet cases.
Roll the dough into 20g balls and press the dough into the tartlet cases. Bake blind in the oven until golden brown, about 15 – 20 minutes. Set aside to cool on a wire rack.
Mix all of the ingredients for the remoulade and pipe a little into the bottom of the baked tartlet cases.
Thinly slice the smoked salmon and place about 15g on one side.