NZ Woman's Weekly

Salmon tart recipe

  • Meal Type

    Fish
  • Servings

    6
  • Courses

    Dinner
  • 2 sheets savoury pastry
  • 2 tbsp oliveoil
  • 1 leek,sliced
  • 2 cups spinach, chopped
  • 1 cup watercress
  • 3 eggs
  • ½ cup cream
  • 1 tsp salt
  • ¼ tsp crackedpepper
  • 200g smokedsalmon
  1. Preheat oven to 180°C. Line a 24cm flan case with pastry and cover with greaseproof paper. Weigh down with rice.
  2. Blind bake for 12 minutes. Cool before removing paper.
  3. Heat oil in a frying pan, saute the leek, followed by the spinach and watercress. Drain.
  4. Whisk eggs and cream together, then season with salt and pepper. Flake the salmon and spread over pastry shell, along with the greens, then pour in the egg mixture.
  5. Bake at 170°C for 30 minutes or until the centre of tart is set.
  6. Serve tart in slices with cucumber salad and a dollop of caper wasabi crème fraîche.

Caper wasabi crème fraîche

  • ½ avocado,diced
  • 1 tbsp capers,chopped
  • 1 lemon, juiced and zested
  • 1 tbsp parsley, chopped
  • 1 tbsp fennel, chopped
  • Salt and pepper
  1. Combine all the ingredients together.

Cucumber salad

  • 1 cucumber
  • 4 tbsp picked fennel fronds
  1. Peel the cucumber and continue to peel into ribbons. Mix with the fennel.

Take a look at salmon & avocado rolls with asparagus salad & dill yoghurt here.

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