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 - either Salmon or Sea Trout. You could even experiment with one of our marinade flavours!
Ingredients
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250g
hot-smoked salmon, flaked OR
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2
BigFish™ salmon plain or organic portions (or can use Sea Trout), cooked, skin removed and flaked
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3 tbsp
freshly-grated Parmesan cheese
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50g
fresh rocket, roughly chopped
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3
large free-range eggs
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1
lemon, zested
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200ml
crème fraiche
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1 sheet
ready-made shortcrust pastry
Method
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1.
Preheat the oven to 190°C / 375°F / Gas 5.
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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.
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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.
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4.
Remove from the oven, sprinkle Parmesan over the base while still hot, then leave to cool for 10 minutes.
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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.
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6.
Bake for 30–40 minutes until set and lightly browned. Can be enjoyed warm with steamed veggies or cold with salad.