Smoked Salmon and Dill Tart

by slowthinker

Prep time: 0:10 Overall time: 0:25

Servings: 1 serving

INGREDIENTS

Shortcrust pastry (I make my own, but you could buy it, I don't know how good that stuff is though).
Smoked salmon
Dill
egg yolks
double cream
seasoning

INSTRUCTIONS

Line individual tart cases with the shortcrust pastry and bake until golden and crisp.

Blend about egg yolks and cream; season heavily to taste. Fold 1 piece of smoked salmon (or gravad lax) into each flan dish. Add dill (though don't over power) and pour the cream/egg mixture on top until it reaches the top of the pastry. Bake in the oven at 350°F/180°C for 15 minutes or until the flan is set.

Serve just warm with a light salad of rocket and watercress with a lemon juice/olive oil dressing. It is also possible to make this a large tart and serve slices.

CHEF COMMENTS

Light individual tarts perfect as an entree.

* I make my own, but you could buy it. I don't know how good that stuff is though.

Tagged: maincourses, salmon, seafood add tags

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