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Smoked Salmon and Dill Tart


Pastry:
200g (6oz.) Flour
100g (3 oz.) Butter
1 Whole Egg

Filling;
225g (8 oz.) Smoked Salmon (trimmings will be fine)
350mls (14 oz.) Crème Fraiche
5 g ( 2 oz.) Fresh Parmesan
3 Eggs
1 bunch Fresh Dill finely Chopped
Salt and Grating of Black Pepper


You need a 24cm( 9ins.) wide tart tin.
Set the oven to 200 C 400 F Gas 6


First make the pastry either in a food processor or in the traditional way by rubbing in the butter to the flour. Bind it together with the egg and wrap it with cling film and leave it to rest for an hour or so.

Roll the pastry out to fit the tart tin, trim off the edges, cover with foil or parchment, cover with weights and bake for about 15 mts at 400F 200C Gas 6.
Take off the cover and weights and cook for a further 5 minutes uuntil it turns light brown and crisp.

Reduce the oven heat to 180 C, 350F, gas 4
Roughly chop or slice the smoked salmon and lay on the pastry shell.
Grate the parmesan and beat together with the eggs and the crème fraiche.
Season with black pepper and a very little salt.
Spoon this mixture over the salmon in the tin.
Sprinkle the chopped dill on top and put into the oven.
Cook at this temperature for 35 to 40 minutes.
This can be eaten hot from the oven, warm (which I like best) or cold with salad.



April 12, 2010 03:59 PM | 0 Comments
  Martin Dwyer
Consultant Chef