Hot smoked salmon and potato tart
https://www.coop.co.uk/recipes/hot-smoked-salmon-and-potato-tart
This stunning hot smoked salmon and potato tart uses quality Co-op produce to deliver amazing flavour
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Feeds
8
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 21g
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Ingredients
- 375g pack Co-op ready rolled shortcrust pastry
- 200g Co-op Irresistible British baby potatoes
- 100g fine green beans, cut into 1cm pieces
- 100ml Co-op crème fraîche
- 2 Co-op British free range eggs, lightly beaten
- Zest of 1 lemon
- ½ x 25g pack flat leaf parsley, finely chopped
- 180g pack Co-op sweet chilli kiln smoked Scottish salmon fillets, skin discarded and salmon flaked
- 2 spring onions, finely sliced
- 2 x 120g bags Co-op watercress, spinach and rocket salad
Method
- Remove the pastry from the fridge 15 mins before you start
- Preheat the oven to 190°C/fan 170°C/gas 5
- Line a 23cm loose-bottomed tart tin with the pastry, trimming any excess, then line with baking paper
- Chill in the freezer for 15 mins
- Place on a baking tray, then fill with baking beans or uncooked rice and bake for 15 mins, until the sides of the pastry have set
- Carefully remove the baking beans or rice, then return to the oven for 12-15 mins, until golden
- Meanwhile, put the potatoes in a pan of cold water, bring to the boil and simmer for 25 mins, or until tender
- Add the green beans for the final 3 mins of cooking
- Drain and rinse with cold water until cool, then cut the potatoes into 1cm slices
- Whisk together the crème fraîche, eggs, lemon zest, half the parsley, and seasoning
- Fill the pastry case with the potatoes, beans, salmon and spring onion, then pour in the crème fraîche mixture
- Bake for 40-45 mins, until the tart is golden, set and lightly risen
- Leave the tart to cool slightly in the tin before turning out
- Sprinkle the remaining parsley over the top, then serve warm with the salad on the side
