Enzo’s Hot Smoked Salmon Tart

Enzo's Recipes

INGREDIENTS

Short Crust Pastry

300g Hot Smoked Salmon, flaked

150ml sour cream

2 eggs

Pinch of salt  & pepper

1 tbsp capers, rinsed and chopped

2 tbsp chopped dill

 

 

METHOD

Preheat oven to 200’c

In a large bowl combine all the inredients together and mix until well combined except the salmon then add salmon and fold through the cream and egg mixture. Leave covered in the fridge until ready to use..

Bake short crust pastry lined with baking weights for ten minutes, remove baking weights and cook until golden.When the pastry is cooled slighty pour the salmon mixture into it making sure to level it off and bake for 20 to 25 minutes, checking after 15 minutes.

Serve warm or cold with salad.