Saturday, 20 December 2008

Salmon and Dill Tart

This is another one where i cheated and used a pre-bought pie case. I'm not mad on shortcrust pastry myself, but the filling was really good. This would make an ideal lunch to serve with a salad.

You need:

1 Shortcrust pastry case - pre bought
300g New Potatoes - sliced
284ml Single Cream
Zest of 1 Lime
2 Medium Eggs
3 tablespoons Fresh Dill - chopped
200g Smoked Salmon - cut into strips
Salt and Pepper to taste

Pre heat your oven to 190c. Cook the Potatoes in boiling water for 6 or 7 mins, until they are just about cooked through, then drain them. Beat the Eggs, Cream, Dill, Lime Zest and the salt and pepper together in a large bowl.

Lay half the Potatoes over the bottom of the pastry case, then spread half the Salmon on top and in the gaps. Pour over half the egg mixture. Now lay the remaining potatoes on top, followed by the salmon and top with the remaining egg mixture.

Bake for 20-25 mins until firm to the touch

Serve warm with a salad.

Feeds 4

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