Smoked Salmon Tart

Smoked salmon is well-suited to using in starters, its strong flavour often precluding the need for large amounts. And as starters go, this is one of the easiest – once the pastry is ready to go all you do is add the filling and bake – and, thanks to the richness of the contents, tastiest.

CLICK HERE TO BUY SMOKED SALMON TRIMMINGS

Prep Time5 min
Cook Time40 min
Total Time45 min
Serving Size4

Course
- Starter
Cooking Method
- Bake

Ingredients

320g ready rolled short crust pastry sheet
175g smoked salmon trimmings
2 large free-range eggs, plus 1 yolk
275ml double cream
Freshly grated nutmeg
A pinch of cayenne pepper
Sea salt and black pepper

Method

Set the oven to 180C/160C fan/gas mark 4.

Line a 23cm quiche tin with the pastry, following the instructions on the packet.

Arrange the smoked salmon trimmings on the base of the pastry.

Beat the eggs, yolk and double cream and season with salt, pepper and nutmeg. Pour the egg mixture over the salmon trimmings and dust the surface with cayenne pepper. Bake for 30-40 minutes.

Serve on warmed plates with a simple salad tossed in vinaigrette.