Fish Entrees

Blackened salmon tarts with mango salsa

Name: Blackened salmon tarts with mango salsa
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 4
Ingredients: 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne; 1/2 teaspoon ground allspice; 1/2 teaspoon garlic powder; 2 x 120g skinless salmon fillets, deboned; 2 sheets frozen shortcrust pastry, thawed (or 4 savoury tart cases. See note.); 1 tablespoon olive oil; 200ml creme fraiche or sour cream; 1 tablespoon salmon roe (see note); Pea shoots (see note), to serve (optional); 1 mango, finely chopped; 1 Lebanese cucumber, finely chopped; 1 teaspoon caster sugar; 1 tablespoon lime juice; 2 teaspoons fish sauce; 2 small red chillies, seeds removed, finely chopped; 1 tablespoon finely chopped coriander; 1/2 small red onion, very finely chopped

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55m

20m

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Make those special occasions even more memorable with this gourmet salmon starter.

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
2 x 120g skinless salmon fillets, deboned
2 sheets frozen shortcrust pastry, thawed (or 4 savoury tart cases. See note.)
1 tablespoon olive oil
200ml creme fraiche or sour cream
1 tablespoon salmon roe (see note)
Pea shoots (see note), to serve (optional)

Mango salsa

1 mango, finely chopped
1 Lebanese cucumber, finely chopped
1 teaspoon caster sugar
1 tablespoon lime juice
2 teaspoons fish sauce
2 small red chillies, seeds removed, finely chopped
1 tablespoon finely chopped coriander
1/2 small red onion, very finely chopped

Method

1.

Combine spices on a plate. Coat salmon in spice mixture, then chill for 30 minutes. Meanwhile, preheat the oven to 180°C. Use the pastry to line four 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Cool.
2.

For the salsa, combine ingredients in a bowl, then chill until ready to serve.
3.

Heat oil in a pan over medium-high heat. Cook salmon for 2 minutes each side or until blackened all over but not burnt (it should still be rare inside).
4.

Spoon creme fraiche into tart cases. Flake the salmon into pieces and divide among the tarts. Top with salsa and roe, then garnish with pea shoots.