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Salmon Tart

Salmon Tart

  • 1 x 20cm/8” cooked shortcrust pastry case
  • 200g bag baby spinach leaves, washed and patted dry
  • 2 hot smoked salmon fillets
  • 2 large eggs
  • 180ml double cream
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh dill

Preparation Method:

  • Pre-heat the oven to 200°C conventional oven, centre shelf; 190°C fanned oven; Gas 6.
  • Leave the pastry case in the tin it was cooked in and place the tin onto a baking tray.
  • Place the spinach in a colander and pour over boiling water, just enough to wilt the leaves.  Drain and cool and then squeeze the excess water out and then roughly chop the leaves.
  • Scatter the spinach over the base of the pastry case.
  • Skin and roughly break up the salmon fillets and add to the pastry case.
  • Whisk the cream and eggs together, season well with pepper (you shouldn’t need salt as the salmon can be salty)
  • Pour the cream mixture into the pastry case and sprinkle with the dill.
  • Bake for 20-25 minutes or until golden and set.

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