Zucchini And Leek Tartlets With Marinated Salmon

• 7 ounces salmon filet fresh
• 1 can smoked salt
• dill
• 2 leeks
• 1 zucchini small
• extra-virgin olive oil
• 4 sheets filo pastry
• dill
• salt
• 7 ounces marinated salmon

1. For the salmon marinade. begin marinating process about 2-3 days before preparing any dish or consuming.
2. In a container, place a base of smoked salt.
3. Place salmon skin side on top of the salt, sprinkle with dill and cover with another generous layer of salt.
4. Cover with plastic wrap and refrigerate for a couple of days.
5. Rinse salt from fish and pat dry.
6. The salmon is now ready to use.
7. Dice leek and zucchini.
8. Heat oil in a pan and saute leek and zucchini over low heat.
9. For the tartlets, lightly brush the filo pastry sheets with oil and sprinkle with dill.
10. Using a dough cutter, cut the filo pastry in circles and group them in fours.
11. Press pastry sheets into the wells of a muffin pan and bake it at 180u0b0C (approximately 350u0b0F) for 7-8 minutes.
12. Cool pastry shells on a rack.
13. Fill the tartlets with vegetables and top each with 1-2 pieces of salmon.

salmon filet, salt, dill, leeks, zucchini, extravirgin olive oil, pastry, dill, salt, salmon

Taken from www.yummly.com/recipe/Zucchini-and-Leek-Tartlets-with-Marinated-Salmon-2049638 (may not work)