*  Exported from  MasterCook  *
                      CREAMY SMOKED SALMON & DILL TART
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Filo sheet -- thawed
    3       tb           Butter, unsalted -- melted
    4       lg           Egg yolks
    1       tb           Dijon mustard -- PLUS
    1       t            Dijon mustard
    3       lg           Eggs
    1       c            Half and half
    1       c            Whipping cream
    6       oz           Smoked salmon -- chopped
    4                    Scallion -- chopped
      1/4   c            Dill, fresh -- chopped, OR
    1       tb           Dill, dried
                         Dill sprigs
   Generously butter 9-1/2-inch diameter deep-dish pie
   plate. Place 1 phyllo sheet on work surface (cover
   remaining pieces with plastic wrap, then with clean
   damp towel).  Brush phyllo sheet with butter and fold
   in half lengthwise.  Brush folded surface with butter.
   Cut in half cross- wise.  Place 1 phyllo rectangle,
   buttered side down, in prepared pie plate, covering
   bottom and letting pastry overhang 1 section of edge
   by 1/2-inch.  Brush top of phyllo in pie plate with
   butter.  Place second phyllo rectangle in pie plate,
   covering bottom and letting pastry over- hang another
   section of edge by 1/2-inch; brush with butter.
   Repeat process with remaining 4 phyllo sheets, making
   certain entire surface of edge is covered to form
   crust.  Fold overhang under to form crust edge flush
   with edge of pie plate. Brush crust edges with butter.
   (Can be prepared 4 hours ahead. Cover and refrigerate.)
   Preheat oven to 350F.  Whisk yolks and mustard in
   medium bowl to blend. Beat in eggs, half and half,
   cream, salmon, onions and chopped dill. Season to
   taste with salt and pepper.  Pour into prepared crust.
   Bake until center is set, about 50 minutes. Transfer
   to rack. Cool.  Garnish with dill sprigs and serve
   slightly warm or at room temperature.
   NOTE:  Purchased phyllo pastry is used here instead of
   a regular pie crust for quick and easy assembly.  This
   tart is best when served at room temperature.
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