WILD ALASKA SMOKED SOCKEYE SALMON & LEEK TART
Ingredients
320g pack puff pastry sheet
1 tbsp olive oil
2 large leeks, sliced
2 medium eggs
100g crème fraiche
25g capers
3 sprigs dill, leaves chopped, plus extra for garnish
100g pack Wild Alaska Smoked Sockeye Salmon
Method
1. Preheat the oven to 200oC, gas mark 6.
2. Roll out the pastry on a large baking tray on its paper. Score a line 1cm from the edge all the way round.
3. Heat the oil in a large frying pan and fry the leeks for 7-8 minutes until softened, allow to cool slightly.
4. Whisk the eggs with the crème fraiche and stir in the capers, chopped dill and leeks, season. Spread this over the pastry taking care not to cross over the score line.
5. Fold the salmon slices to roughly resemble roses and nestle into the leeks. Bake for 25-30 minutes until golden.
6. Serve with extra small sprigs of dill to garnish.
COOK'S TIP:
- Make 4 individual tarts and freeze 2 for later. For entertaining, cut into smaller squares but shred the salmon and scatter over the leeks before baking.
