Have a go at making your own hot smoked salmon, if not, you can buy it from most supermarkets. Serves with some or asparagus on the top if in season or slightly dressed salad leaves. A main course for 4 with some sauté potatoes on the side or a starter for 6.Never serve a quiche style tart straight from the oven, leave to cool and eat just warm or at room temperature. If you are storing in the fridge. simply pop in the oven at 180C fan for 5-7 minutes to warm through.
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Ingredients
- 320 g shortcrust pastry (from a block or homemade)
- 400 g hot smoked salmon (shop bought or homemade(see recipe)
- 4 medium egg yolks
- 250 ml double cream
- 1 tbsp chopped tarragon leaves
- pinch cayenne pepper
- 80 g gruyere cheese grated
Instructions
- Preheat the oven to 180c fan. Roll out the pastry to fit a 20cm x 28cm rectangle tart tin. Remove excess pastry using a rolling pin or knife.
- Prick the base with a fork and chill for 30 minutes.
- Line with baking parchment and fill with baking beans and bake for 15 minutes.
- Remove the beans and paper and bake for a further 10 minutes or until the pastry is crisp and golden. Remove from the oven and set aside while you prepare the filling.
- Whisk the egg yolks, cream, tarragon, cayenne and season with salt and pepper. Flake half the salmon over the base of the tart case, and using a fork, stir the cheese and remaining salmon into the egg yolks and cream and pour into the tart.
- Bake for 25 minutes. Leave to cool in the tin and serve with asparagus or salad and sauté potatoes if having for a main course.
Nutrition
Calories: 490kcalCarbohydrates: 30gProtein: 24gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 228mgSodium: 399mgPotassium: 430mgFiber: 1gSugar: 1gVitamin A: 939IUVitamin C: 1mgCalcium: 192mgIron: 3mg
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