Ingredients

  • 200 g smoked salmon (finely sliced)
  • 200 g fresh prawns
  • 1 leek (diced)
  • 1 celery stick (diced)
  • 0.5 lemon (zest)
  • 1 tblsp capers
  • 150 ml cream
  • 1 whole large egg
  • 1 tblsp grated parmesan
  • 1 tblsp chopped parsley
  • 1 packet shortcrust pastry
  • 20 g butter

Method

  • Melt the butter in a small sauce pan & fry the diced celery for 2-3 minutes, then add the leek & cook for 1 min more.
  • Add the prawns & cook until white on the outside but still pink in the centre.
  • Add the smoked salmon, capers, parsley & lemon zest, stir everything together & remove from the heat.
  • Beat the egg and add to the cream & parmesan.
  • Roll out the pastry and bake blind at 180°C for 25 min.
  • When cooked mix the cream mix & the fish together.
  • Pour mix into tart base and cook for 30 min at 160°C until it wobbles.
  • Serve with side salad.