Salmon Main

Salmon tart

Name: Salmon tart recipe
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1 leek, halved lengthways, thickly sliced (see note); 20.00 ml extra virgin olive oil; 5 large eggs, at room temperature; 180g sour cream; 20.00 ml Dijon mustard; 62.50 ml finely chopped flat-leaf parsley; 300g skinless salmon fillet, cut into long thin strips; 3 (60g total) whole dill pickles, sliced; 20.00 ml baby capers; Lemon wedges and rocket leaves, to serve

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by Lucy Nunes

Delicious Team

Oct 13, 2023

"This tart is perfect for a light meal served with a salad, to take to a party or picnic." – Lucy Nunes

2 sheets frozen shortcrust pastry, thawed
1 leek, halved lengthways, thickly sliced (see note)
1 tbs extra virgin olive oil
5 large eggs, at room temperature
3/4 cup (180g) sour cream
1 tbs Dijon mustard
1/4 cup finely chopped flat-leaf parsley
300g skinless salmon fillet, cut into long thin strips
3 (60g total) whole dill pickles, sliced
1 tbs baby capers
Lemon wedges and rocket leaves, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place a baking tray in oven to preheat. Line a 28cm tart pan with removable base with pastry, cutting and pasting to fit. Prick base with a fork, then line pastry with baking paper and fill with pastry weights. Bake on preheated tray for 15 minutes. Remove weights and paper and bake for another 7 minutes or until base is light golden. Trim overhanging pastry with a serrated knife.
2.

Meanwhile, place the leek in a colander and rinse with water to remove any dirt. Shake dry (don’t worry if leek is still a bit wet; the water will help cook it). Heat oil in a large frypan over medium heat. Cook leek, stirring occasionally, for 5 minutes or until softened. Set aside.
3.

Whisk eggs, sour cream and mustard in a medium bowl until smooth. Stir in parsley and season with salt flakes and freshly ground black pepper. Arrange leek and salmon in tart shell and pour over egg mixture. Sprinkle with pickles and capers.
4.

Bake for 30 minutes or until light golden and set. Stand for 10 minutes. Serve with lemon wedges and rocket.