Prawns Entrees

Mediterranean seafood tarts with aioli

Name: Mediterranean seafood tarts with aioli
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil, plus extra to brush; 2 x 120g skinless salmon fillets; 12 scallops with roe; 12 cooked prawns, peeled (tails intact); 1 1/2 tablespoons lemon juice; 1 tablespoon chopped dill, plus sprigs to serve; Fennel and flat-leaf parsley salad dressed with olive oil and lemon juice, to serve; 2 cups (300g) plain flour; 150g chilled unsalted butter, chopped; 1/2 teaspoon cayenne pepper; 2 egg yolks; 1 cup (250ml) canola oil; 50ml lemon-infused extra virgin olive oil; 4 garlic cloves; 2 tablespoons lemon juice; 3 egg yolks

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Ingredients (16)

1/4 cup (60ml) olive oil, plus extra to brush
2 x 120g skinless salmon fillets
12 scallops with roe
12 cooked prawns, peeled (tails intact)
1 1/2 tablespoons lemon juice
1 tablespoon chopped dill, plus sprigs to serve
Fennel and flat-leaf parsley salad dressed with olive oil and lemon juice, to serve

Pastry

2 cups (300g) plain flour
150g chilled unsalted butter, chopped
1/2 teaspoon cayenne pepper
2 egg yolks

Aioli

1 cup (250ml) canola oil
50ml lemon-infused extra virgin olive oil
4 garlic cloves
2 tablespoons lemon juice
3 egg yolks

Method

1.

For the pastry, pulse flour, butter, cayenne and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and 2 tablespoons chilled water, then pulse until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
2.

Preheat oven to 190°C. Roll out the pastry to 3-5mm thick on a lightly floured surface. Cut six 12cm circles and use to line six 10cm loose-bottomed tart pans. Place pans on a large baking tray and line tart shells with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights or rice. Bake for a further 3 minutes until pastry is crisp and golden. Cool, then remove the shells from pans.
3.

Meanwhile, for the aioli, mix oils in a jug. Place garlic, juice and yolks in a food processor with a pinch of salt, then process to combine. With the motor running, add oil in a slow, steady stream until you have a thick mayonnaise. Season, then cover and refrigerate until needed (up to 4 days).
4.

Brush a chargrill pan or heavy-based frypan with the extra oil and place over high heat. When hot, cook salmon for 1-2 minutes each side until just cooked. Set aside. Cook scallops for 30 seconds each side until just opaque. Break the salmon into chunks and place in a large bowl with scallops and prawns. Whisk oil, lemon juice and dill, season, then gently toss through the seafood.
5.

To serve, fi ll the tart shells with some aioli, top with the seafood and garnish with extra dill. Serve with fennel salad.