TFRK – Simple Salmon Tart

Tales from Rivvy’s Kitchen – Quick and Easy Salmon Tart

I had this recipe at a writing retreat I went to recently and it was outrageously tasty. It actually came about by happy accident – the recipe was for salmon en croute but they couldn’t find the right pastry (puff), only shortcrust, so they decided to bake it as a tart instead. Necessity is the mother of invention and all that…

Ingredients

4 Skinless Salmon Fillets
2 packs Feta Cheese
1 pack premade, ready-rolled Shortcrust Pastry
Fresh herb of choice
Seasoning
1 Egg, beaten

Method

Preheat the oven to 190 degrees

1. Chop the salmon into 1 inch cubes and put in a mixing bowl.

2. Crumble the feta into the bowl.

3. Add herbs and seasoning and mix thoroughly.

4. Line a tart/quiche/flan dish with the pastry.

5. Fill the tart with the salmon/feta mix and smooth down.

6. Brush the edges of the pastry with the beaten egg to glaze it.

7. Bake for approximately 20 minutes, or until it’s a lovely golden brown on top.

Notes

Herbs – the original recipe called for Tarragon but they couldn’t find that in the fridge either, so they ended up picking some Dill from the garden. While Dill isn’t my favourite herb by a long shot, it was very tasty. Parsley has also been suggested as an alternative and I can see that it would suit the recipe. Fennel is another possibility, but again, it’s not my favourite so I haven’t tried it.

Pastry – there is absolutely nothing stopping you from making your own. It’s just that the beauty of this tart lies in how quick and simple it is. If you want to make your own pastry, go for it and feel wonderful in the knowledge of your awesomeness. I’m not sure if they blind-baked the tart cases at the retreat. I don’t think they did, but we’re attempting to recreate this recipe this evening so I’ll edit this tomorrow with a yea/nay on the blind bake.

Serve with salad and new potatoes for a fresh summer dish or something like creamed spinach and sauteed or dauphinoise potatoes for a warm and hearty winter meal.

At the retreat, it was served with lemon wedges but they ended up just going to waste as the tart is sharp enough not to need them, thanks to the feta.

Enjoy!

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