Smoked Salmon and Dill Tart

• Shortcrust pastry *
• 1 piece smoked salmon
• 1 handful chopped fresh dill
• 3 egg yolks
• 1/2 pint double cream
• Seasoning, to taste

1. Line individual tart cases with the shortcrust pastry and bake until golden and crisp.
2. Blend about egg yolks and cream; season heavily to taste.
3. Fold 1 piece of smoked salmon (or gravad lax) into each flan dish.
4. Add dill (though don't over power) and pour the cream/egg mixture on top until it reaches the top of the pastry.
5. Bake in the oven at 350F/180C for 15 minutes or until the flan is set.
6. Serve just warm with a light salad of rocket and watercress with a lemon juice/olive oil dressing.
7. It is also possible to make this a large tart and serve slices.

shortcrust pastry, salmon, handful, egg yolks, cream

Taken from www.foodgeeks.com/recipes/18727 (may not work)