Nothing but the best!


  • 200g smoked salmon (finely sliced)
  • 200g fresh prawns
  • 1 leek (diced)
  • 1 celery stick (diced)
  • ½ lemon zest grated
  • 1 table spoon capers
  • 150ml cream
  • 1 whole large egg
  • 1 tblsp grated parmesan
  • 1 tblsp chopped parsley
  • 1 pkt short crust pastry
  • 20g butter


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