Salmon and samphire tartlets

Salmon and samphire tartlets

By
From
Good Better Green
Makes
4 Deep, 8-9 cm

These posh little quiches are perfect for a special lunch alongside a couple of salads, but also make a good start to an elegant dinner. Substitute the salmon with briey steamed asparagus pieces if you would like to make a vegetarian version. Or use asparagus if you cannot nd samphire (sea beans). This dish really benets from being baked in deep tart cases, as the shallower versions leave you with too much pastry, too little lling and easily over-cooked sh.

Ingredients

Quantity Ingredient

For the Pastry

Quantity Ingredient
oil, for greasing
35g cold butter, cut into small dice
90g wholemeal spelt flour, plus extra for dusting
1 heaped teaspoon dried chervil
very small pinch sea salt
1-2 tablespoons ice-cold water

For the filling

Quantity Ingredient
2 eggs, lightly beaten
1 small salmon fillet, preferably wild
little coconut oil butter or ghee
1 small leek, trimmed, halved lengthways and thinly sliced
3 tablespoons cream, full-cream milk or milk substitute
1 lemon grated zest
1 1/2 tablespoons lemon, Juiced
1-2 teaspoons wholegrain mustard
25g samphire, roughly chopped

To serve

Quantity Ingredient
freshly ground black pepper
handful flat-leaf parsley, leaves finely chopped

Method

  1. Grease 4 loose-bottomed, 8–9cm tart tins, by dipping a pastry brush in oil and brushing the insides.
  2. Put the butter, our, chervil and salt in a food processor and blitz until the mixture resembles coarse sand. With the motor running, add the cold water until the dough just starts to come together. Tip out and knead briey until you have a cohesive, smooth ball of dough.
  3. Roll out the pastry thinly between two sheets of greaseproof paper, then cut out 4 circles large enough to line the tart cases (use a large round pastry cutter or lid of a food container). Carefully press each into a tart tin and refrigerate for about 30 minutes, until ‡rm. Meanwhile, preheat the oven to 180°C/ 350°F/Gas 4.
  4. Bake the tart cases blind (without the ‡lling or any need for baking beans) for 10–15 minutes and remove from the oven. Use a pastry brush to brush some of the beaten eggs onto any cracks that may have formed in the tart cases during baking and return them to the oven for another couple of minutes before removing and setting aside to cool slightly.
  5. Meanwhile, place the salmon on a small baking tray and bake in the oven for no more than 5 minutes (or less if it is a very thin ‡llet). Remove and use a fork to gently separate the esh (that will still be mostly raw) from the skin. Set aside.
  6. Heat the oil, butter or ghee in a small pan and sweat the leek until tender. Allow to cool before using a blender or stick blender to blend it with the eggs and cream (or milk) until smooth. Stir in the lemon zest, juice and mustard.
  7. Divide the samphire and aked salmon between the pastry cases, pour over the egg-and-leek mixture and bake for 20 minutes, or until set. Allow to cool for a few minutes before serving, topped with a grinding of black pepper and some ‡nely chopped parsley.
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