This recipe was inspired by my love for butter tarts. How wonderful it would be to incorporate this Canadian favourite into an entree. Using some of my favourite comfort foods, I created this unique savoury rich torte. This multi-layered dish is a delicate balance of sweet and salty. Chilled chardonnay, crusty baguette (lathered with real butter of course) and a crisp mixed green salad would be ideal accompaniments to complete this meal.
Portion size6 servings
Credits :Nellie Wong
First prepare these layers before assembling. Recommended order of preparation. Sixth Layer Start Third Layer Meanwhile , First Layer and Second Layer can be prepared too. Finish off Third Layer. Next, Fifth Layer. *First Layer (bottom layer): 2 lb yellow flesh potatoes 2 tbsp fresh thyme 1/3 cup whipping cream 1 large egg fresh grind salt and pepper to taste In medium size pot , boil 4 cup water, dash of salt and oil. Peel and slice potatoes 1/4 thick. Put into boiling water and boil for 10 minutes until just tender. Drain and place cooked potatoes delicately into bowl. Let cool for 10 minutes. Add thyme. Salt and pepper to taste. Mix well whipping cream and egg. Add mixture to potatoes. Set aside. *Second Layer: ½ lb bacon Place slices of bacon on cookies sheet with parchment paper and cook in the oven 350 degrees Fahrenheit for about about 20 minutes until crisp. When ready, drain on paper towel. Let cool and crumble into little pieces. Set aside. *Third Layer: 2 tbsp extra-virgin olive oil 1 large sweet onion (about 2/3 lb), sliced thinly 6 oz arugula 1 tbsp medium maple syrup ½ tsp each salt and pepper Heat oil in large cast iron skillet. Slice onion thinly and place into pan when hot. Turn down the heat to medium after a few minutes and stir occasionally for 30-40 minutes until caramelized. Add arugula. Turn down heat and stir until arugula wilts. Mix in the maple syrup. Set aside. *Fourth Layer: 2 1/4 lb fresh skinless Atlantic salmon fillet 3 tbsp medium maple syrup 3 tbsp fresh lemon juice 1 tbsp hot chili oil freshly grind salt and pepper to taste *Fifth Layer: 2 large egg yolks + 1 large egg 1 tbsp dijon mustard ½ tsp cayenne 1 cup canola oil ¼ cup medium maple syrup 1 tsp salt In food processor, pulse eggs and mustard until rich. Then slowly add oil to make mayonnaise. When thick, add maple syrup, cayenne and salt to taste. Set aside. *Sixth Layer (top layer): ¼ cup raisins 1-2 tbsp water 1 slice whole-wheat bread In a small bowl, place raisins in water and microwave for 1 minute to warm up. Set aside to let soak. Toast slice of bread . Do not char. Let cool and put into food processor to make fresh bread crumbs. Set aside. Once all layers are prepared, assembly can begin. Preheat oven to 350 degrees Fahrenheit. Butter generously the bottom and sides of a 9 ½ spring-form pan. Place on a cookie sheet. First place the potato mixture into pan. Gently press down to form smooth layer. Next, evenly add crumbled bacon on top of the potatoes. Next, evenly add the onion and arugula mixture . Next, cut salmon to fit the size of pan. It is okay to overlap. Try to maintain even thickness. A few gaps around edges are fine. Brush chili oil, lemon juice and maple syrup over salmon. Freshly grind salt and pepper to taste. Next evenly pour mayo-like sauce over the salmon. Next, evenly sprinkle drained raisins over the sauce. Next, evenly sprinkle the bread crumbs to form a gratin. Bake for 30-35 minutes . Take out of the oven, let sit for 15 minutes. Run knife around side of pan to loosen. Release and remove side from pan. Serve on a large platter. Garnish with fresh thyme. Slice and serve. Enjoy!!!!