Pastry Seashells with Salmon Roe
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into bits
- 4 ounces cold cream cheese, cut into bits
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 (1-pint) containers plain yogurt
- 5 ounces salmon roe
- Small dill sprigs, for garnish
- Special equipment: 2 to 3 inch madeleine molds, or other shell molds of the same size
- In a food processor, blend butter, cream cheese, flour, and salt until the mixture forms a ball of dough.
- Flatten the ball, wrap in waxed paper, and chill it for 1 hour.
- Press small pieces of the dough into the madeleine molds, pressing the dough as thin as possible and trimming away any excess dough around the edges.
- Chill the shells for 10 minutes, press a 2-inch square of foil into each mold to weigh the dough, and bake the shells on a baking sheet in a preheated 375 degree F oven for 10 to 12 minutes, or until they are pale golden.
- (If the dough is not pressed into the molds evenly, some of the shells may brown faster than others.)
- Remove the pastry shells from the molds, transfer them to racks, and let them cool.
- The shells may be made in advance and kept in an airtight container for up to 2 days or frozen for several weeks.
- In the refrigerator let the yogurt drain through a sieve lined with a double thickness of rinsed and squeezed cheesecloth set over a bowl, covered with plastic wrap directly on the surface of the yogurt, for 2 days.
- Transfer the yogurt to a bowl and discard the liquid.
- Just before serving, in each of half the shells put about 1/2 teaspoon of the yogurt, add about 1/4 teaspoon of the roe and a dill sprig, and top the filling with a second shell.
cold unsalted butter, cold cream cheese, flour, salt, containers, salmon, dill sprigs, molds
Taken from www.foodnetwork.com/recipes/pastry-seashells-with-salmon-roe-recipe.html (may not work)