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Hot smoked salmon tart with horseradish & watercress
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Serves: 4 - 6
Plain flour, for dusting
375g block all butter puff pastry
1 Waitrose British Blacktail Medium Free Range Egg yolk
1 tbsp milk
FOR THE TOPPING
150g essential Waitrose Mascarpone
2 tbsp crème fraîche
2 tbsp essential Waitrose Hot Horseradish Sauce
200g hot smoked salmon
Squeeze of lemon juice
1. Preheat the oven to 200ºC, gas mark 6. Lightly flour the work surface and roll out the pasty to the thickness of a pound coin. Using a dinner plate or the base of a cake tin as a guide, cut out a circle roughly 26cm in size. Slide the pastry onto a baking sheet lined with baking parchment then prick all over with a fork, leaving a 2cm border clear around the edge. Put the tray into the freezer for 10 minutes to firm the pastry.
2. Lay a sheet of baking parchment on top of the pastry then lay a thin baking sheet on top. Bake for 15 minutes. Remove the tray and top sheet of baking parchment, mix together the egg yolk and milk and brush over the pastry. Bake for a further 5-7 minutes until golden brown then set aside to cool.
3. Mix the mascarpone, crème fraîche and horseradish sauce together in a bowl and season with plenty of black pepper. Spread over the pastry base, leaving the edge clear, then flake the salmon over. Scatter the watercress over the top, squeeze over the lemon juice and serve.
Typical values per serving:
for serves 6
This recipe was first published in March 2018.