Fish Entrees

Quail egg and salmon tarts

Name: Quail egg and salmon tarts
Prep time: 85 min
Cook time: 15 min
Total time: 100 min
Yield: 8
Ingredients: 200g can red salmon, drained, bones and skin discarded, flaked; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons whole-egg mayonnaise; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; 8 quail eggs*, cooked in boiling water for 3-4 minutes for hard-boiled, halved; 1 punnet mustard cress*, or chopped flat-leaf parsley, to garnish; 175g plain flour; 50g parmesan, grated; 110g unsalted butter; 1 egg yolk

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1h 25m

15m

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Ingredients (11)

200g can red salmon, drained, bones and skin discarded, flaked
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons whole-egg mayonnaise
1 teaspoon grated lemon zest
1 tablespoon lemon juice
8 quail eggs*, cooked in boiling water for 3-4 minutes for hard-boiled, halved
1 punnet mustard cress*, or chopped flat-leaf parsley, to garnish

Parmesan pastry

175g plain flour
50g parmesan, grated
110g unsalted butter
1 egg yolk

Method

1.

For pastry, whiz flour, parmesan, butter and a pinch of salt in a food processor to combine. Add yolk and 2 tablespoons chilled water, then whiz until mixture forms a smooth ball. Enclose in plastic wrap and chill for 30 minutes, then roll out to 2-3mm thick on a floured surface. Use to line eight 8cm loose-bottomed tartlet pans. Chill for 30 minutes.
2.

Preheat oven to 200°C. Line tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, then remove paper and weights and cool.
3.

Use a fork to mash salmon with parsley, mayonnaise, zest and juice. Season with salt and pepper. Divide mixture among the tarts, then top with a halved quail egg. Serve garnished with cress or parsley.