A luxurious summer tart. I serve these as a main course on a hot day, however you could could cut 6 smaller tart bases and serve as a starter.
Start this dish the day before you want to serve it to allow time for curing and smoking the salmon.
Hot Smoked Salmon
500 g salmon fillet, skin removed and pin boned
2 tbsp sea salt
2 tbsp soft brown sugar
1 tbsp vegetable oil
Hickory or oak wood chips for smoking
Tart Base
1 Sheet ready rolled puff pastry
1 egg yolk, beaten
Confit Pea Relish
400 g frozen peas
200 ml olive oil
1/2 tsp salt
1 clove garlic, finely chopped
pinch chilli flakes (optional)
zest from half a lemon
Chives to serve
Hot Smoked Salmon
Mix the salt and sugar together, sprinkle over both sides of the fish and allow to cure for 30 minutes. Rinse under cold water, pat dry and place in the fridge for at least an hour to dry out.
Line a roasting tin in which you can fit a wire rack with double thickness foil. Sprinkle the base of the tin with wood chips then put the rack on top.
Rub the oil over the fillet and place on the wire rack. Cover the tin tightly with foil, Place over a medium heat. When smoke starts to escape from the tin, turn the heat off and leave to smoke for 30 minutes. The salmon should easily flaked when cooked. If it needs longer, recover and smoke again for a few minutes.
Tart Base
Preheat the oven to 200C fan.
Cut the pastry sheet into 6 equal pieces. Brush with beaten egg yolk. Bake for 15-20 minutes or until the pastry is cooked and golden. Set aside until needed.Brush with beaten egg yolk. Bake for 20 minutes or until the pastry is cooked and golden. Set aside until needed.
Confit Pea Relish
Pour boiling water over the peas, leave for a couple of minutes and drain. Pour the olive oil into a saucepan and heat very gently to 80C. Tip in the peas along with the salt and continue to cook for 5 minutes making sure the oil does not heat above 65C. Use a spider strainer or slotted spoon to remove the peas to a dish.
In a small pan, gently heat 2 tbsp of the oil in which you cooked the peas. Don’t let it get too hot. Add the garlic and chilli flakes if using. Cook very gently for a few minutes making sure the garlic does not get any colour. It should be soft and sweet. remove from the heat.
In the bowl of a food processor put the peas, 60ml of the cooking olive oil (you will have some left over – this can be used in salad dressings) garlic and chilli along with the oil, lemon zest and season with some black pepper. Pulse a few times to make a rough paste. Taste and add more salt if necessary.
To Serve
Divide the pea relish between the 4 tarts, Top with flaked hot smoked salmon, sprinkle with chives and a grinding of black pepper.
Linked recipe:
Confit Pea & Hot Smoked Salmon Tart
Ingredients
- 500 g salmon fillet skin removed
- 2 tbsp sea salt
- 2 tbsp soft brown sugar
- 1 tbsp vegetable oil
- hickory or oak smoking chips
Tart Base
- 1 sheet ready rolled puff pastry
- 1 egg yolk beaten
Confit Pea Relish
- 400 g frozen peas
- 200 ml olive oil
- 1/2 tsp salt
- 1 clove garlic finely chopped
- pinch chilli flakes (optional)
- 1/2 lemon zest
- chives to serve
Instructions
Hot Smoked Salmon
- Mix the salt and sugar together, sprinkle over both sides of the fish and allow to cure for 30 minutes. Rinse under cold water, pat dry and place in the fridge for at least an hour to dry out.
- Line a roasting tin in which you can fit a wire rack with double thickness foil. Sprinkle the base of the tin with wood chips then put the rack on top.
- Rub the oil over the fillet and place on the wire rack. Cover the tin tightly with foil, Place over a medium heat. When smoke starts to escape from the tin, turn the heat off and leave to smoke for 30 minutes. The salmon should easily flaked when cooked. If it needs longer, recover and smoke again for a few minutes.
Tart Base
- Preheat the oven to 200C fan.
- Cut the pastry sheet into 6 equal pieces. Brush with beaten egg yolk. Bake for 15-20 minutes or until the pastry is cooked and golden. Set aside until needed.
Confit Pea Relish
- Pour boiling water over the peas, leave for a couple of minutes and drain. Pour the olive oil into a saucepan and heat very gently to 80C. Tip in the peas along with the salt and continue to cook for 5 minutes making sure the oil does not heat above 65C. Use a spider strainer or slotted spoon to remove the peas to a dish.
- In a small pan, gently heat 2 tbsp of the oil in which you cooked the peas. Don't let it get too hot. Add the garlic and chilli flakes if using. Cook very gently for a few minutes making sure the garlic does not get any colour. It should be soft and sweet. remove from the heat.
- In the bowl of a food processor put the peas, 60ml of the cooking olive oil (you will have some left over - this can be used in salad dressings) garlic and chilli along with the oil, lemon zest and season with some black pepper. Pulse a few times to make a rough paste. Taste and add more salt if necessary.
To Serve
- Divide the pea relish between the 4 tarts, Top with flaked hot smoked salmon, sprinkle with chives and a grinding of black pepper.
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