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Salmon tart by Nikki Legon

Salmon tart by Nikki Legon

Salmon tart...

 

 

shutterstock 95977231

 

SERVES 6

 

300g salmon fillets

3 eggs plus 2 egg yolks

200ml thick cream

200g young spinach leaves

salt and freshly ground black pepper

 

 

SHORT CRUST PASTRY

250g plain flour

150g cold butter, diced

1 large egg, beaten

pinch of salt

 

 

 

METHOD

Preheat the oven to 200°C.

To make the pastry, put the flour, salt and butter in a food processor and blitz on the pulse setting until the mixture resembles breadcrumbs.

With the motor running, add the beaten egg and process until the mixture is just beginning to come together into a ball.

Flatten and roll out on a floured surface as thinly as possible.

Line a 25cm loose-based tart tin, trim the edges and prick the base lightly with a fork.

Chill for 30 minutes.

Blind bake the base for 15 minutes and then brush the inside with the spare egg white to form a seal.

Return to the oven for 5 minutes or until the base is set and firm to the touch.

Reduce the oven temperature to 150°C.

Flake the salmon into thick pieces making sure there are no bones.

Whisk the eggs and yolks in a bowl, beat in the cream and spinach, season.

Scatter the salmon in to the bottom of the tart base and pour the cream over.

Bake for 20 to 25 minutes or until the tart is just set - it should be just a little wobbly in the middle.