Hot Smoked Salmon & Watercress Tart

Serves 8 – 10

Made using our Lakeland Perfobake 10″ Loose-Based Quiche Tin

Ingredients

For the wholemeal pastry

  • 200g plain wholemeal flour
  • Pinch salt
  • 100g butter, diced
  • 4 tbsp cold water

For the filling

  • 2 x 130g hot smoked salmon fillets
  • 1 tbsp olive oil
  • 100ml creme
  • 5 eggs
  • 250ml double cream
  • Juice of ½ lemon
  • 15g prepared weight of watercress, stems removed
  • 2 tbsp fresh dill, chopped
  • 1 small clove garlic, peeled and crushed (optional)
  • Salt and freshly ground black pepper

Instructions

  1. Sift the flour and salt in a bowl, then add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Using a round-bladed knife stir in 4 tbsp cold water, or enough to bind to a soft but not sticky dough.
  2. Turn the dough out onto a surface lightly dusted with wholemeal flour and knead very lightly until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 200°C/Gas 6 while the pastry is chilling. Roll the pastry out on a floured surface to a 35cm circle, 3mm thick. Line the Perfobake tin with the pastry, using your rolling pin to carefully lift it into place.
  4. Press the pastry into the sides of the tin then trim off any excess and lightly prick the base with a fork.
  5. Line the tin with baking parchment and baking beans, place on a baking tray and bake blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until crisp and lightly golden. Remove from the oven and reduce the heat to 180°C/Gas 4.
  6. To prepare the filling, place the salmon fillets in an ovenproof dish and drizzle with the olive oil. Bake for 20-25 minutes or until the fish flakes easily. Remove from the oven and wait until the fish is cool enough to handle.
  7. Flake the salmon into chunky pieces, discarding any skin and bones. In a jug, beat the creme and eggs together until very smooth, then stir in the cream, lemon juice, watercress, dill, garlic (if using) and seasoning.
  8. Scatter the flaked salmon into the pastry case, then pour over the egg mixture and smooth the surface. Bake in the preheated oven for 35-40 minutes or until set and golden. Serve hot, or leave to cool on a wire rack and serve chilled.

Tip: You may find you will need more water than usual when making wholemeal pastry as the flour is quite absorbent.