Salmon Tart

This is a lovely easy tart, a perfect supper dish for two.

You can make this with hot-smoked salmon or using any of our frozen BigFish fillets - Salmon or Loch Trout.  You could even experiment with one of our marinade flavours!

Ingredients

• 250g

  hot-smoked salmon, flaked OR

• 2

  BigFish™ salmon plain or organic portions (or can use Loch Trout), cooked, skin removed and flaked

• 3 tbsp

  freshly-grated Parmesan cheese

• 50g

  fresh rocket, roughly chopped

• 3

  large free-range eggs

• 1

  lemon, zested

• 200ml

  crème fraiche

• 1 sheet

  ready-made shortcrust pastry

Method

• 1.

  Preheat the oven to 190°C / 375°F / Gas 5.

• 2.

  Lay the pastry sheet in a 9" tart tin, you can trim the edges if you like, we went for a more rustic look. Prick the pastry all over.

• 3.

  Fill the pastry-lined tart tin with foil and baking beans and bake blind for 15 minutes. Remove the foil and cook for a further 5 minutes until just cooked.

• 4.

  Remove from the oven, sprinkle Parmesan over the base while still hot, then leave to cool for 10 minutes.

• 5.

  In a bowl, stir together the eggs, lemon zest and crème fraîche, seasoning with salt and pepper, and add the rocket and flaked salmon. Then pour slowly into the tart.

• 6.

  Bake for 30–40 minutes until set and lightly browned. Can be enjoyed warm with steamed veggies or cold with salad.