Assemble these supplies:
- 200g (7oz) good-quality smoked salmon
- 375g pack all-butter shortcrust pastry
- 6 free-range egg yolks
- 300ml (½pt) double cream
- 2tbsp horseradish
- 75ml (3fl oz) whole milk
Steps in preparation:
- Combine the salmon with the lemon juice and onion. But salmon, ter the shells; fill with the salmon mixture and serve. MAKES 1 CUP OF FILLING.
- Preheat the oven over 190C, 170C fan, 375F, gas 5. To make the tart base, roll it out the pastry to the thickness of a £1 coin, and line the tart tin, then line with foil, fill with baking beans and blind bake for 15 to 20 minutes until completely sandy coloured with no grey patches. Turn the oven down to 150C, 130C fan, 300F, gas 2.
- For filling, mix the egg yolks with the cream, milk and horseradish, and season well. Lay the salmon in strips over the base of the tart, then pour the cream mixture over the salmon. Bake for 50 minutes, until the filling is set and lightly golden. Serve immediately, or allow to cool to room temperature.
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