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Salmon and Prawn Tart

Tue, 23 June 2020

Salmon and Prawn Tart

Ingredients

Serves 6

Pastry

150g plain flour

50g wholemeal flour

100g butter/marg

1 tsp dried parsley/dill

3-4 tbsp cold water

 

Filling

2 eggs

250g ricotta

100mls cream

1/2 tsp salt and pepper

250g fresh or hot smoked salmon

100g prawns or crabmeat

1/4 tsp smoked paprika

1/4 tsp mustard powder

6/8 fronds of dill

Optional : 50g spinach/rocket

20g parmesan cheese

 

20cm tart tin and baking beans

 

 

Method

  1. Pastry: Weigh and measure the flour into a large mixing bowl. Stir in the dried herbs. Cut the cold butter into small cubes and rub in until it looks like breadcrumbs. Make a well in the centre and stir in the cold water, using a metal fork or knife starting from the centre and working out. Stir until it forms a soft dough. Turn out onto the counter on a little flour. Knead for 30 seconds, wrap in cling film and chill for 30 minutes minimum.
  2. Preheat the oven to 180?, roll out the pastry and lay into the tin. Push into the edges. Place parchments paper and a weight in and bake blind for 20 minutes in total. After 15 minutes, remove the baking beans (weights) and bake for the last 5 minutes. Remove from the oven, trim off the excess and fill.
  3. To make the filling, whisk together the ricotta, cream and eggs. Stir in the smoked paprika and mustard. Season.
  4. Skin and dice the salmon into 1 cm cubes. Half the fresh prawns.
  5. Lay the prawns and salmon onto the pastry case. Sprinkle in the chopped spinach or rocket if using. Pour over the filling. Lay the dill on top. Grate on the parmesan cheese.
  6. Bake for 35 minutes until the filling is barely set. Cool for 30minutes before eating,
  7. Serve with a fresh rocket salad drizzled with a lemon dressing.

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