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