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!
hot-smoked salmon, flaked OR
BigFish™ salmon plain or organic portions (or can use Loch Trout), cooked, skin removed and flaked
freshly-grated Parmesan cheese
fresh rocket, roughly chopped
large free-range eggs
ready-made shortcrust pastry
Preheat the oven to 190°C / 375°F / Gas 5.
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.
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.
Remove from the oven, sprinkle Parmesan over the base while still hot, then leave to cool for 10 minutes.
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.
Bake for 30–40 minutes until set and lightly browned. Can be enjoyed warm with steamed veggies or cold with salad.
“A lovely easy tart that feels quite special, a good one for Valentine's Day supper with a loved one!”
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