Thursday, 9 May 2013

Wholemeal Peppered Smoked Salmon Tart

Salmon. It's good stuff, giving us protein and of course those all-important Omega-3s to make us brainy. But you can get bored of eating it with potatoes or Japanese-style, with rice. So I decided to make a tart with it - a wholemeal one (as if salmon wasn't righteous enough).

The pastry is really easy, but a little time-consuming to make, but it's well worth the effort. You end up with a home-made tart that's wholesome, filling and perfect eaten hot or cold with new potatoes and veggies or taken off out to divide up for a picnic (if the weather holds out). 


smoked salmon tart cut

Wholemeal Peppered Smoked Salmon Tart

Serves 6
Ingredients
For the pastry: 
200g fine wholemeal plain flour
100g salted butter, slightly softened
3 tbsp cold water

For the filling:
4 spring onions, washed, trimmed and chopped
40g butter
2 eggs
100ml double cream
1 tsp horseradish sauce
salt and pepper
cooked peppered, boneless smoked salmon fillets

Method
First, make the pastry. Sieve the flour into a bowl and rub in the butter with your fingertips until it looks a bit like breadcrumbs. Stir in the cold water and mix to form a dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Once chilled, roll the pastry out to about 4mm thick and use to line a flan dish. Cover with greaseproof paper and baking beans and bake at 160ÂșC for 15 minutes. Take out the beans (they'll be hot, use a metal or wooden spoon) and the greaseproof paper and bake again, to crispen up the tart base, for another 5-7 minutes. 

To make the filling, fry the spring onion in the butter until just softened. Leave to cool. Beat the eggs, cream and horseradish and season with a little salt and pepper. Stir in the spring onions and their butter and pour into the tart base. Quickly break up the salmon (discarding the skin) and arrange over the tart. Slide back into the oven and bake for 30-35 minutes, until the tart is set. Eat hot or cold. 


smoked salmon tart

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