Smoked Salmon and Dill Tart

  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)

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