As the dearth of new posts might suggest, things have been going to pot a bit around here lately in the food department. But today I felt like being more creative. In the fridge I had some smoked salmon and a leek, so I looked up Dean Brettschneider’s excellent Pie to see what I could do with them. I settled for a simpler version of a tart with both leek and smoked salmon. It’s meant to have fennel in it too, but that tastes of aniseed, one of the few flavours I don’t like. It had cherry tomatoes on top as well, but I thought that would be gilding the lily. So I made a simpler version, and it turned out very well. It’s probably more of a lunch dish, but with bread and a salad, it was delicious for dinner tonight.
Salmon and leek tart
plain short pastry –
50g sour cream
50 ml cream
100g smoked salmon
1 Tbsp butter
50g cream cheese
1 tsp thyme leaves
– Heat oven to 200C. Use the pastry to line either a loose-bottomed flan tin or a rectangular tin. Chill in fridge for 30 minutes.
– Put a piece of baking paper over the base, big enough to hold blind baking beans and lift them out afterwards. Blind bake the tart case until it is lightly coloured – about 20-15 minutes. Remove the paper and beans. Turn oven down to 180C.
– Trim the leek and slice into rings. Cook gently in the butter. Add a little salt and pepper. Set aside.
– In a large bowl, whisk the sour cream until smooth. Whisk in the 3 eggs. Pour in the cream and grate in a good sprinkle of nutmeg. Whisk gently to combine.
– Cut or break up the smoked salmon into small pieces, put it in a bowl and mix it gently with the cooked leek. Arrange them in the pastry case “in a rustic fashion”. (These are Dean’s words – nice.)
– Carefully pour over the savoury custard. Dot half-teaspoonfuls of cream cheese over the top. Sprinkle over the thyme leaves.
– Bake at 180C for 25 minutes, until the mixture is just set. Cool before removing from tin.
Pretty, isn’t it!