Choice and Salmon
Tart
This recipe is simple to make and looks mouth watering. It has a lovely light flaky texture with the flavour of the cheese being complemented well with the salmon, spring onion and fresh coriander. Perfect for family meals, parties and picnics.
Serves 4
Ingredients
1 shortcrust flan case - either ready to use or uncooked*
500g (1lb 2oz) salmon steak or fillet
100g (3/12 oz) Pilgrims Choice cheddar, grated
4 small spring onions, finely chopped
1 bunch of fresh coriander, roughly chopped
1 tsp Dijon mustard
2 large eggs, beaten
125ml (4fl oz) créme fraiche
A pinch of salt and freshly ground black pepper
Cook the salmon - either on a plate covered with cling film, then place in a microwave for 4 minutes, or on a plate covered in foil over a pan of simmering water for 20 minutes, until it will flake when pushed gently with an index finger. Cool slightly, flake and remove skin and bones.
Place the fish in a large bowl, and add the other ingredients, but reserve half the cheese and mix well
Spoon filling ingredients into pastry case and sprinkle on the remaining cheese.
Bake for 30 minutes 190°/Gas Mark 5 until the centre is firm and golden.
Serve hot or cold with a leaf salad or warm new potatoes.
Cook's Tip
For uncooked pastry follow this step first. Line base of flan case with raw pastry, cover with greaseproof paper and baking beans or uncooked dried beans. Bake for 15-18 minutes at 190°/Gas Mark 5 until golden brown. Remove greaseproof paper and beans then follow recipe as above.