Salar Flaky Smoked Salmon Tart
recipe by Alison Bell, Forfar
Ingredients:
For the pastry :
175g plain flour
25g oatmeal
25g grated Parmigiano Reggiano
125g unsalted butter, diced
1 egg, beaten
olive oil
For the filling :
500g Salar Flaky Smoked Salmon broken into flakes
3 medium eggs, beaten
150 ml double cream
juice of 1 lemon
large pinch of cayenne
Method:
Make the pastry and chill it well before rolling out and lining it in the greased flan case.
Bake blind at 190C / 375F for 15 minutes with baking beans in, then remove the beans and bake for 5 minutes more.
Sprinkle the flakes of Flaky Smoked Salmon over the bottom of the flan case, whisk rest of filling together and pour over.
Bake for approx 40 minutes until puffed and golden brown - delicious warm or cold!
This recipe can be varied by adding small steamed broccoli florets or slices of steamed leek.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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