Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon and Puy Lentil Tart

recipe by Nick Nairn

Ingredients:
for the pastry :
175g butter, plus extra for greasing
250g plain flour
good pinch of salt
1 egg, beaten

for the filling :
50g Puy lentils
300ml double cream
450g Salar Flaky Smoked Salmon broken into pieces
3 eggs, beaten
25g Parmesan cheese, grated
3 tablespoons chopped fresh flat leaved parsley
freshly ground sea salt (if necessary) and black pepper

Method:
Make the pastry : rub the butter, flour and salt together in a mixing bowl until the mixture has the consistency of fine breadcrumbs, or whizz in a food processor for 30 seconds. Then add the egg and bring it all together into a dough. Knead this lightly, wrap in clingfilm and refrigerate for an hour before use.

Preheat the oven to 220oC / 400oF / gas mark 6. Roll out the pastry to 3mm thick and line the greased flan tin with it. Chill in the fridge for 15 minutes before baking. Prick the pastry a few times with a fork to allow the steam to escape during cooking. Bake with baking beans for 11 minutes, remove the beans and bake for another 8 or 9 minutes until lightly golden. Reduce the oven temperature to 109oC / 375oF / gas mark 5.

Make the filling : cook the lentils in boiling water for 20 to 30 minutes until tender. Drain and cool.

Mix the eggs and cream and then add the lentils, Parmesan cheese, chopped parsley and the Flaky Smoked Salmon. Check and adjust the seasoning if necessary. Dump the whole lot into the pastry case and bake for 25 minutes, until just set.

Cut into wedges and serve warm with tomato salad.

Nick says 'The earthy flavour of the lentils combines with the Flaky Smoked Salmon to give a nice contrast of tastes and textures.'

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon and Puy Lentil Tart

recipe by Nick Nairn

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