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Salmon, pea & dill tart
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300g shortcrust pastry
200ml whole milk
170ml tub double cream
2 large eggs plus 1 yolk
20g pack fresh dill, chopped
160g Waitrose Hot Smoked Salmon Fillets
75g frozen petits pois
1.Heat the oven to 200ºC, gas mark 6. Roll the pastry and use to line a deep, 23cm loose-bottomed tart tin. Prick the base, line with baking parchment and fill with baking beans. Sit the tin on a baking sheet and bake for 10 minutes, then remove the beans and parchment and return to the oven. Lower the heat to 180ºC, gas mark 4, and cook for a further 10 minutes until pale golden.
2.Beat together the milk, cream and eggs until well blended. Stir in the dill.
3.Skin the salmon, then flake into large pieces and arrange in the base of the tart. Scatter over the peas then pour over the egg mixture. Season with freshly ground black pepper and bake for 25 minutes until just set.
4.Leave to sit in the tin for 10 minutes then carefully lift out, cut into slices and serve with watercress, butterbean and sweet onion salad (below).
Any leftovers make a quick and tasty packed lunch.
Typical values per serving:
This recipe was first published in August 2012.